Practical Professional Cookery

By: H.L. Cracknell, R.J. Kaufmann

Write A Review

Paperback | 15 September 1999 | Edition Number 3

At a Glance

Paperback
928 Pages

Edition Type
Revised

Dimensions(cm)
23 x 15.5 x 5

Paperback

RRP $89.95

$78.75

12%OFF

or 4 interest-free payments of $19.69 with

In Stock and Ships in 1-2 business days

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.

Industry Reviews

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.

Shipping

	Standard Shipping	Express Shipping
Metro postcodes:	$9.99	$14.95
Regional postcodes:	$9.99	$14.95
Rural postcodes:	$9.99	$14.95

Orders over $89.00 qualify for free shipping.

How to return your order

At Booktopia, we offer hassle-free returns in accordance with our returns policy. If you wish to return an item, please get in touch with Booktopia Customer Care.

Additional postage charges may be applicable.