Practical Professional Cookery

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."--Cover.

Practical Professional Cookery

Author: Harry Louis Cracknell

Publisher: Delmar Pub

ISBN: 9780333778906

Page: 910

View: 155

Covering the full range of work from the most basic dishes to those requiring advanced techniques, each recipe is presented in a logical format. Attention is paid to the cost of materials, sensible eating, hygienic practices and good nutrition. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.

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