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Practical Cookery

Victor Ceserani, Ronald Kinton (Autoren)

Buch | Softcover

576 Seiten

1990 | 7th Revised edition
Hodder Arnold H&S (Verlag)
978-0-340-52683-5 (ISBN)

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Providing a foundation of professional cookery for catering students, this book offers information about different types of foods and the processes of cookery as well as hundreds of classic recipes. It is a textbook for all students of catering, particularly those studying CGL1 705 and 706/1/2/3 catering courses, the BTEC Certificate and Diploma and Higher Certificate and Diploma, and for examinations of the HCIMA. An ELBS/LPBB edition is available.

Selection, use and care of knives; useful information; methods of cookery; culinary terms; stocks and sauces; hors-d'oeuvre, salads and sandwiches; soups; eggs; farinaceous dishes; fish; lamb and mutton; beef; veal; pork; bacon; poultry and game; vegetarian dishes; vegetables; potatoes; pastry; savouries.

Erscheint lt. Verlag	19.7.1990
Zusatzinfo	illustrations, index
Verlagsort	London
Sprache	englisch
Maße	242 x 175 mm
Gewicht	1459 g
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-340-52683-1 / 0340526831
ISBN-13	978-0-340-52683-5 / 9780340526835
Zustand	Neuware