H. L. Cracknell

Continued part 1, part 2 of ebook "Practical professional cookery (Revised third edition)" provides readers with contents including: poultry; game; cold dishes and buffet work; salads and salad dressings; vegetables; jerusalem artichokes, mixed vegetable dishes; potatoes; canapes, sandwiches and savouries; pastry and sweet dishes; preparation losses and portion guide; basic and miscellaneous preparations;...

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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;...

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