Cracknell, H. L.  1916. <br/><br/>
Practical professional cookery / 
H.L. Cracknell, R.J. Kaufmann. 
 - Revised 3rd ed. 
 - London :  Delmar/Cengage Learning,  c1999. 
 - xiv, 910 p. ;  24 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9781861528735 (pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.
<br/><br/><label>Dewey Class. No.: </label>641.57  / CRA 1999