Practical Professional Cookery

## Computerised origination by Autoset, Brentwood The paperback edition of this book is sold subject to the condition that it shall not, by way of trade or otherWise, be lent, re-sold, hired out, or otherwise circulated without the publisher's prior consent in any form of binding or cover other than that in which it is published and without a similar condition including this condition being imposed on the subsequent purchaser. ## PREFACE The primary aim of this book is to meet the needs of students of catering and of all those who are responsible for the preparation of meals in hotels, restaurants or in the home. The authors, who are professionally involved in catering education, have a very high regard for the French origin of much of the repertoire of the subject but have not refrained from modifying the standard recipes in order to adjust components and processes to meet present-day innovation and needs. The recipes included cover the whole breadth of the subject, making it possible for the beginner to use the book as a basic guide and introducing him to the subject and then to develop his abilities through the whole range of the repertoire. An essential feature of the book is that metric quantities are used throughout. This is important for students as the latest syllabuses followed all require the use of the metric system, and increasingly, as practices are integrated with Europe and as equipment used in cookery is calibrated in metric rather than imperial units, all those engaged in food preparation will need to refer to recipes in these terms. The book will cover practical cookery for all students taking City and Guilds of London Institute examinations, and National Diplomas in Hotel, Catering and Institutional Management courses. Front Matter....Pages i-xix The Principles of Cookery....Pages 1-8 Fonds, Glaces Et Liaisons—Stocks, Glazes and Thickening and Binding Agents....Pages 9-14 Basic and Miscellaneous Preparations....Pages 15-32 Sauces....Pages 33-63 Hors-D’Oeuvre....Pages 64-78 Potages—Soups....Pages 79-107 Oeufs—Eggs....Pages 108-121 Farineux Et Riz—Farinaceous and Rice Dishes....Pages 122-132 Poissons, Crustaces Et Coquillages—Fish and Shellfish....Pages 133-196 Viandes—Meats....Pages 197-287 Volaille—Poultry....Pages 288-318 Gibier—Game....Pages 319-328 Le Buffet Froid—The Cold Buffet....Pages 329-347 Salads and Salad Dressings....Pages 348-353 Legumes Et Pommes De Terre—Vegetables and Potatoes....Pages 354-406 Cocktail Canapes, Sandwiches and Savouries....Pages 407-422 Patisserie—Pastry....Pages 423-509 Back Matter....Pages 510-536 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.