Practical Professional Cookery
Seiten
1994
|
3rd edition
John Wiley & Sons Inc (Verlag)
978-0-470-23411-2 (ISBN)
John Wiley & Sons Inc (Verlag)
978-0-470-23411-2 (ISBN)
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Considered the established source of recipes for students and professionals. Each recipe, from the most basic dishes to those requiring advanced techniques, is presented in an easy-to-follow format. This edition contains over 2,000 recipes and new chapters on shellfish and potato dishes. Features expanded coverage of ice creams as well as vegetables and sweet dishes. Includes pertinent information on the cost of materials, sensible eating, hygienic practices and good nutrition.
The Methods and General Principles of Cookery. Initial Procedures and Preparations. Stocks, Glazes, Thickening and Binding Agents. Sauces. Hors--d'oeuvre. Soups. Eggs. Farinaceous and Rice Dishes. Fish. Shellfish. Meats. Poultry. Game. Cold Dishes and Buffet Work. Salads and Salad Dressings. Vegetables. Potatoes. Canapes, Sandwiches and Savouries. Pastry and Sweet Dishes. Glossary. Select Bibliography. Index.
| Erscheint lt. Verlag | 26.7.1994 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 158 x 234 mm |
| Gewicht | 1417 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-470-23411-3 / 0470234113 |
| ISBN-13 | 978-0-470-23411-2 / 9780470234112 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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