Overview

Full Product Details

Author:   H. Cracknell ,  R. J. Kaufmann
Publisher:   Cengage Learning EMEA
Imprint:   Cengage Learning EMEA
Edition:   3rd edition
Dimensions:   Width: 15.60cm , Height: 4.30cm , Length: 23.40cm
Weight:   1.225kg
ISBN:  

9781861528735

ISBN 10:   1861528736
Pages:   928
Publication Date:   09 August 1999
Audience:   Adult education ,  General/trade ,  Professional and scholarly ,  Further / Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

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.

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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 2: Salad Leaves. Select Bibliography. Index.

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