Practical Cookery
Summary
Pactical Cookery 9th edition continues to provide catering students with the comprehensive information and step-by-step guidelines that they need. The wide range of recipes is attractively presented, with clear instructions, troubleshooting tips, nutritional information, illustrative photographs and useful suggestions for developing original recipe ideas. The text also contains user-friendly coverage of all the basics of practical cookery - recipe balance, basic skills and metholdology, presentation of food, information on healthy eating and basic nutrition, as well as hygienic procdeures for the sotage, preparation, cooking and serving of food.
Similar Books
-
Professional Bakingby Wayne Gisslen
-
On Cooking: A Textbook of Culinary Fundamentalsby Sarah R. Labensky
-
On Baking: A Textbook of Banking and Pastry Fundamentalsby Sarah R. Labensky
-
On Cooking: A Textbook of Culinary Fundamentals (with software)by Sarah R. Labensky
-
The Advanced Professional Pastry Chefby Bo Friberg
-
Understanding Food: Principles and Preparationby Amy Christine Brown
-
Practical cookeryby Victor Ceserani
-
Theory of Cateringby V. Ceserani
-
Culinary Fundamentalsby Culinary Institute of America
-
-
Essays in Derivatives: Risk-Transfer Tools and Topics Made Easyby Don M. Chance
-
The New Mrs. Lee's Cookbook: Nonya Cuisineby L.C. Koon
-
Experimental Foodsby Margaret McWilliams
-
The Swaps Marketby John F. Marshall
-
Dimensions of Foodby Vickie A. Vaclavik
-
