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Practical Professional Cookery [Paperback]

Our Price $ 57.66  
Item Number 304839  
Buy New $57.66

Item Specifications...

Pages   910
Est. Packaging Dimensions:   Length: 2" Width: 6.25" Height: 9"
Weight:   3.05 lbs.
Binding  Softcover
Release Date   Aug 9, 1999
Publisher   Cengage Learning
ISBN  1861528736  
EAN  9781861528735  

Availability  3 units.
Availability accurate as of Oct 24, 2016 12:12.
Usually ships within one to two business days from La Vergne, TN.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.

Item Description...
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.

Buy Practical Professional Cookery by H. L. Cracknell from our Christian Books store - isbn: 9781861528735 & 1861528736

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More About H. L. Cracknell

Register your artisan biography and upload your photo! H. L. CRACKNELL and R. J. KAUFMANN spent their early years working in the kitchens of several large hotels in London and Europe. The translators met when they were both working at London's Savoy Hotel in the late 1940s: a kitchen where the shadow of its first chef, Escoffier, still cast its influence. They subsequently became lecturers in cookery in a number of technical colleges where they endeavoured to maintain the importance of those fundamentals which Escoffier saw as necessary to the profitability and success of any catering enterprise. The translators have been on the staff of leading centres of catering education in the United Kingdom. H. L. Cracknell is a member of the Association Culinaire Francaise, founded by A. Escoffier and E. Fetu in 1903. and they are also holders of the Maitrise Escoffier and Cordon Culinaire, both awarded by the Conseil Culinaire Francais. The translators have acted as consultant editors to The Illustrated Escoffier, also published by Heinemann, as a selection of several hundred of the more popular recipes from this book, many of which are illustrated with superb colour photographs and contain more detailed information for their preparation.

H. L. Cracknell was born in 1916.

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Product Categories
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Reviews - What do our customers think?
Practical professional cookery  Aug 3, 2007
One of the best book for the professional with a lot of practical experience and preparation of the dishes. Good for me and a lot of cooks with fundamental principles and techniques and knowledge .

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