Practical professional cookery / H.L. Cracknell, R.J. Kaufmann.
By: Cracknell, H. L. (Harry Louis).
Contributor(s): Kaufmann, R. J.
Publisher: London : Thomson, 1999Edition: Rev. 3rd ed.Description: xiv, 910 p. ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 1861528736 (pbk.) :; 9781861528735 (pbk.) :.Subject(s): Quantity cookery | Cooking, French
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
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1 Week Loan
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City Campus Library Level 5 Lending | 641.5 CRA (Browse shelf(Opens below)) | 3 | Available | 3230329253 | ||
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1 Week Loan
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City Campus Library Level 5 Lending | 641.5 CRA (Browse shelf(Opens below)) | 5 | Available | 3230330798 |
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| 641.5 CLA Six basic cooking techniques : culinary essentials for the home cook / | 641.5 COO The cook's book of ingredients. | 641.5 COW Food and wine annual cookbook 2014 : | 641.5 CRA Practical professional cookery / | 641.5 CRA Practical professional cookery / | 641.5 CRO Cook's science : | 641.5 DIA Sour : the magical element that will transform your cooking / |
Previous ed.: London: Macmillan, 1992.
Includes bibliographical references (p. 884-885) and index.
Mackerel - Lancashire Hot-Pot - Duck - sole - Sole Bonne Femme - Alligator - Crocodile - Courts-Bouillons - Eel - Plaice - Whiting - Meat quality Points - Fish Quality Points - Crepes - Game Quality Points - Stuffed Mushrooms - Pommes Berny - Poultry Trussing - Salmon Trout - Omlette Mousselines - Cheese Omlette - Pasta Sauces - Forcemeats - Stuffing - Garnishes - Sauces - Fruit Cocktails - Meat Cooking Methods - Chicken a la King - Chicken Pie - Quail - Marrow - cucumber - Fondant - frangipane - Ganache - Meringue - Creme Caramel - Creme Brulee-
