Ebook Practical professional cookery (Revised third edition): Part 1

Part 1 of ebook "Practical professional cookery (Revised third edition)" provides readers with contents including: the methods and general principles of cookery; poeling or pot-roasting; initial procedures and preparations; stocks, glazes, thickening and binding agents; sauces; miscellaneous sauces; hors-d'oeuvre; soups; eggs; farinaceous and rice dishes; fish; shellfish; meats;...