TY  - BOOK
AU  - Ceserani,Victor
AU  - Foskett,David
AU  - Kinton,Ronald
TI  - Practical cookery
SN  - 0340655135
U1  - 641.57 
PY  - 1995///
CY  - London
PB  - Hodder & Stoughton
KW  - Cooking, English
KW  - Quantity cooking
N1  - 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
ER  -