Practical Professional Cookery Revised

by H.L. Cracknell (Editor), R.J. Kaufman (Joint Author)

Covering the full range of work from the most basic dishes to those requiring advanced techniques, each recipe is presented in a logical format. Attention is paid to the cost of materials, sensible eating, hygienic practices and good nutrition. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.

928 pages, Paperback

First published August 9, 1999