Practical cookery / Victor Ceserani, Ronald Kinton, David Foskett.
By: Ceserani, Victor.
Contributor(s): Foskett, David | Kinton, Ronald.Publisher: London : Hodder & Stoughton, c1995Edition: 8th ed.Description: viii, 758 p. : ill. (some col.) ; 25 cm.ISBN: 0340655135.Subject(s): Cooking, English | Quantity cookingDDC classification: 641.57
|Item type||Current location||Call number||Copy number||Status||Notes||Date due||Barcode|
|Main Collection||Taylor's Library-TU||641.57 CES (Browse shelf)||1||Available||SCAFS,30042,03,AD||1000802983|
1. The working environment. 2. Nutrition and healthy eating. 3. Methods of cookery. 4. Stocks, soups and sauces. 5. Hors-d'oeuvre, salads, cooked/cured/prepared foods. 6. Eggs. 7. Pasta and rice. 8. Fish and shellfish. 9. Meat and poultry. 10. Ethnic dishes. 11. Vegetarian dishes. 12. Vegetables and pulses. 13. Potatoes. 14. Pastry. 15. Snacks, light meals, savouries and convenience foods.