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

By:

Cracknell, H. L. (Harry Louis), 1916-

Contributor(s):

Kaufmann, R. J

Material type: Text

TextPublication details: London : Thomson, 1999.Edition: Rev. 3rd edDescription: xiv, 910 p. ; 24 cmISBN:

9781861528735 (pbk.) :
1861528736

Subject(s):

DDC classification:

641.57 CRA

LOC classification:

TX820 .C69 1999

Incomplete contents:

Summary: With this well-established cookery text, the authors cover everything from the most basic dishes to those requiring advanced techniques. The book continues to pay attention to the cost of materials, sensible eating, hygienic practices and good nutrition.

Holdings ( 3 )
Title notes ( 4 )

Holdings
Item type	Current library	Call number	Copy number	Status	Barcode
Long Loan	TUS: Midlands, Main Library Athlone General Lending	641.57 CRA (Browse shelf(Opens below))	1	Available	201901
Long Loan	TUS: Midlands, Main Library Athlone General Lending	641.57 CRA (Browse shelf(Opens below))	1	Available	201902
Long Loan	TUS: Midlands, Main Library Peter Burns Collection	641.57 CRA (Browse shelf(Opens below))	1	Available	225467

Previous ed.: London: Macmillan, 1992.

Includes bibliographical references (p. 884-885) 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\'oeuvres -- 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.

With this well-established cookery text, the authors cover everything from the most basic dishes to those requiring advanced techniques. The book continues to pay attention to the cost of materials, sensible eating, hygienic practices and good nutrition.