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Practical professional cookery / H.L. Cracknell, R.J. Kaufmann.

By: Cracknell, H. L. (Harry Louis), 1916.
Contributor(s): Kaufmann, R. J.
Publisher: London : Delmar/Cengage Learning, c1999Edition: Revised 3rd ed.Description: xiv, 910 p. ; 24 cm.ISBN: 9781861528735 (pbk.).Subject(s): Quantity cookingDDC classification: 641.57
Contents:
1. Introduction. 2. The methods and general principles of cookery. 3. Initial procedures and preparations. 4. Stocks, glazes, thickening and binding agents. 5. Sauces. 6. Hors-d'oeuvre. 7. Soups. 8. Eggs. 9. Farinaceous and rice dishes. 10. Fish. 11. Shellfish. 12. Meats. 13. Poultry. 14. Game. 15. Cold dishes and buffet work. 16. Salads and salad dressings. 17. Vegetables. 18. Potatoes. 19. Canapes, sandwiches and savouries. 20. Pastry and sweet dishes.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 5, BayNo 6

 641.57 CRA 1999 (Browse shelf) 1 Available SHTEx,30004,03,AD 5000099410

Includes bibliographical references and index.

1. Introduction. 2. The methods and general principles of cookery. 3. Initial procedures and preparations. 4. Stocks, glazes, thickening and binding agents. 5. Sauces. 6. Hors-d'oeuvre. 7. Soups. 8. Eggs. 9. Farinaceous and rice dishes. 10. Fish. 11. Shellfish. 12. Meats. 13. Poultry. 14. Game. 15. Cold dishes and buffet work. 16. Salads and salad dressings. 17. Vegetables. 18. Potatoes. 19. Canapes, sandwiches and savouries. 20. Pastry and sweet dishes.