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◇英文原版书 Practical Professional Cookery [Paperback] 实用西餐专业烹饪

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作者H. L. Cracknell(Author), R. J. Kaufmann(Author)

出版社不详

ISBN9781861528735

出版时间1999

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货号通36

上书时间2016-10-17

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商品描述: Practical Professional Cookery[Paperback]
H. L. Cracknell(Author), R. J. Kaufmann(Author)
Paperback:928 pages
Publisher:Cengage Learning; 3 edition (August 9, 1999)
Language:English
ISBN-10:1861528736
ISBN-13:978-1861528735
Product Dimensions:9.1 x 8.6 x 1.8 inches

Book Description
Publication Date:August 9, 1999| ISBN-10:1861528736| ISBN-13:978-1861528735| Edition:3
Practical 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.
Editorial Reviews

Review
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 2: Salad Leaves. Select Bibliography. Index.

About the Author
H L CRACKNELL and R J KAUFMANN have spent their working lives in the world of professional cookery and have extensive teaching and examining experience up to the very highest levels.

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