Description
Book SynopsisPractical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
Trade ReviewIntroduction. The Methods and General Principles of Cookery. Initial Procedures and Preparations. Stocks, Glazes, Thickening and Binding Agents. Sauces. Hors D'oeuvre. Soups. Eggs. Farinaceous and Rice Dishes. Fish. Shellfish. Meats. Poultry. Game. Cold Dishes and Buffet Work. Salads and Salad Dressings. Vegetables. Potatoes. Canapes, Sandwiches and Savouries. Pastry and Sweet Dishes. Glossary. Appendix 1: Australian And New Zealand Fish Appendix 2: Salad Leaves. Select Bibliography. Index.
Table of ContentsIntroduction The Methods and General Principles of Cookery Initial Procedures and Preparations Stocks, Glazes, Thickening and Binding Agents Sauces Hors D''oeuvre Soups Eggs Farinaceous and Rice Dishes Fish Shellfish Meats Poultry Game Cold Dishes and Buffet Work Salads and Salad Dressings Vegetables Potatoes Canapes, Sandwiches and Savouries Pastry and Sweet Dishes Glossary Appendix 1: Australian And New Zealand Fish Appendix Appendix 2: Salad Leaves. Select Bibliography. Index.
