Practical Professional Cookery
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.
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The Methods and General Principles of Cookery
Initial Procedures and Preparations
Stocks Glazes Thickening and Binding Agents
Cold Dishes and Buffet Work
Salads and Salad Dressings
Canapes Sandwiches and Savouries
Pastry and Sweet Dishes
Farinaceous and Rice Dishes
Australian and New Zealand Fish
Andere Ausgaben - Alle anzeigen
45 mins Adjust the seasoning allow to cool approx baking basin bayleaf beef Beurre boil bone bouquet garni braising breadcrumbs butter carrots cayenne chicken chopped parsley coating cold colour Cover and keep cream Creme croutons deep fry Demi-glace Drain earthenware dishes egg yolks eggwash fillets finely chopped fish flan flavour flour garlic garnish glaze golden brown greaseproof paper grilled Heat the butter hors-d'oeuvre hours Method hours Quantity Method hours Stage Ingredient Ingredient Quantity Method jelly Jus lie keep warm lemon juice lightly litre meat melted mixture moulds mushrooms noisettes Omelette onions parsley pastry pepper Place poached Pommes portions 30 mins potatoes Prepare Remove roasting salad sauce sauceboat season with salt Serve accompanied shallots side simmer gently skim skin slices soup SPECIAL POINT sprinkle with chopped Stage Ingredient Quantity strainer sugar suitable dishes tbsp tomato tray trim veal vegetables Veloute whisk