Practical professional cookery / H.L. Cracknell, R.J. Kaufmann.
By: Cracknell, H. L. (Harry Louis)
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Contributor(s): Kaufmann, R. J.
Material type:
BookPublisher: Basingstoke : Macmillan, 1999Edition: 3rd rev. ed.Description: xiv, 910 p. ; 24 cm. + pbk.ISBN: 0333778901; 9780333778906.Subject(s): Quantity cookery | Food and Drink | Hotel & catering trades | General cookery & recipesDDC classification: 641.57 CRA Summary: With this well-established cookery text, the authors cover the most basic dishes to those requiring advanced techniques. The book continues to pay attention to the cost of materials, sensible eating, hygienic practices and good nutrition.
| Item type | Current library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|
| General lending | MTU Kerry North Campus Library First Floor Main | 641.57 CRA (Browse shelf(Opens below)) | 1 | Available | 38888000457931 |
Browsing MTU Kerry North Campus Library shelves, Shelving location: First Floor Main Close shelf browser (Hides shelf browser)
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| 641.568 SCH Dining in grand style. | 641.57 ARM The professional chef's techniques of healthy cooking / | 641.57 BOD The classical preparation and presentation of food / | 641.57 CRA Practical professional cookery / | 641.57 CRA Practical professional cookery / | 641.57 CUL The professional chef / | 641.57 MIZ Food preparation for the professional / |
Enhanced descriptions from Syndetics:
Covering the full range of work from the most basic dishes to those requiring advanced techniques, each recipe is presented in a logical format. Attention is paid to the cost of materials, sensible eating, hygienic practices and good nutrition. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
Previous ed. i.e. 3rd ed.: 1992.
Includes bibliographical references and index.
With this well-established cookery text, the authors cover the most basic dishes to those requiring advanced techniques. The book continues to pay attention to the cost of materials, sensible eating, hygienic practices and good nutrition.
Table of contents provided by Syndetics
- Introduction
- 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