Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
Introduction
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
Appendix 1: Australian And New Zealand Fish Appendix
Appendix 2: Salad Leaves. Select Bibliography. Index.
