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Author: Matilda Lees Dods Publisher: ISBN: 9783744763882 Category : Languages : en Pages : 354
Book Description
Handbook of Practical Cookery is an unchanged, high-quality reprint of the original edition of 1886. Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.
Author: Matilda Lees Dods Publisher: ISBN: 9783744763882 Category : Languages : en Pages : 354
Book Description
Handbook of Practical Cookery is an unchanged, high-quality reprint of the original edition of 1886. Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.
Author: David Foskett Publisher: Hodder Education ISBN: 1510461515 Category : Study Aids Languages : en Pages : 648
Book Description
Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. · Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. · Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. · Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control. · Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. · Allows students to showcase the practical skills required for assessment with new 'Show it' activities. · Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.
Author: Victor Ceserani Publisher: John Wiley & Sons Incorporated ISBN: 9780470233511 Category : Cooking Languages : en Pages : 570
Book Description
This edition has been completely redesigned and updated taking into account the recent trends toward healthy catering and the attractive presentation of food. Lavish, full-color photographs illustrate the stages involved in the preparation of various recipes. Many dishes are depicted in their finished form to give readers an impression of correct presentation and service. This revision features nutritional data for the main recipes. Includes information about different types of foods and the processes of cookery along with hundreds of classic recipes. Many ingredients are given alternatives to comply with the principles of healthy eating.
Author: Matilda Lees Dods Publisher: Forgotten Books ISBN: 9780331566604 Category : Cooking Languages : en Pages : 356
Book Description
Excerpt from Handbook of Practical Cookery: New and Enlarged Edition, in Which Special Prominence Is Given to the Preparing of New Cakes, Jellies, Etc.; To Very Simple Recipes for Cottage Cookery; Also to Various Modes of Preparing Food for the Sick-Room The question will naturally be asked, in connection with this volume, Why is such a work required at all? Is there not already an abundance of books devoted to and exhaust ing the various branches of the subject, from the mono graph which discusses all the points and possibilities of cold mutton, to the Complete Housewife, whose common sense suggestions and elaborate instructions range over all possible topics, from the currying of a lobster to the management of a husband? About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Pierre Blot Publisher: Applewood Books ISBN: 1429012722 Category : Cooking Languages : en Pages : 490
Book Description
Published in 1868 by renowned cooking teacher Pierre Blot, The Handbook of Practical Cookery for Ladies and Professional Cooks is a masterwork of French Cookery. An enigmatic figure, Blot came to America as a refugee from Napoleonic France and in 1865 he opened Professor Blot's Culinary Academy of Design in New York City, arguably the first French cooking school in America. This book is an extension of these classes, in which he taught that French cookery emphasized the ""good things in life"" making one's mind and body better.
Author: Matilda Lees Dods
Author: Matilda Lees Dods
Author: David Foskett
Author: Victor Ceserani
Author: Pierre Blot
Author: Pierre Blot
Author: Victor Ceserani
Author: Matilda Lees Dods
Author: Pierre Blot
Author: Ada Wardrop
Author: Pierre Blot