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Product Description
Product 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.
About the Author
H L CRACKNELL and R J KAUFMANN have spent their working lives in the world of professional cookery and have extensive teaching and examining experience up to the very highest levels.
--This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
5 of 5 people found the following review helpful
Format:Paperback
This book is without doubt one of the most impressive, concise, organised and easy to follow cookery books ever written. The vast culinary experience of Mr R.J Kaufmann is evident in the resulting products of these superb recipes and I can strongly recommend this to anybody who is looking to begin or further their cooking endeavours.
You need not take much notice of the one star review above as it certainly doesn't tally up with the fact that this book has been revised and reprinted numerous times since the 1st edition in 1972 and, even to this day, continues to be used as practical and teaching material in culinary institutions around the English-speaking world. "Painfully old fashioned" is, quite frankly, a "painfully" uneducated description of this comprehensive, articulate and fruitful collection of invaluable culinary recipes, techniques and advice.
You need not take much notice of the one star review above as it certainly doesn't tally up with the fact that this book has been revised and reprinted numerous times since the 1st edition in 1972 and, even to this day, continues to be used as practical and teaching material in culinary institutions around the English-speaking world. "Painfully old fashioned" is, quite frankly, a "painfully" uneducated description of this comprehensive, articulate and fruitful collection of invaluable culinary recipes, techniques and advice.
1 of 1 people found the following review helpful
Format:Paperback
This is not a home cookery book - it's the basic textbook for catering students, and as such it sometimes has industrial quantities of ingredients ("10 portions" appears over most recipes). But all the recipes that I've tried seem to work if you simply scale down the quantities and, once you accept that the basis of professional cookery in Europe is French cuisine (which is not to say that there's nothing else in this huge book) then it all makes sense.
All I'd say is that I cook a lot, and experiment with different dishes much of the time, and I have two bibles - this book, and an ancient copy of the Reader's Digest "Cookery Year". Between them you have everything you need to cook well in the European tradition
All I'd say is that I cook a lot, and experiment with different dishes much of the time, and I have two bibles - this book, and an ancient copy of the Reader's Digest "Cookery Year". Between them you have everything you need to cook well in the European tradition
10 of 13 people found the following review helpful
Format:Paperback
An excellent book especially for Students on professional craft courses and professional chefs alike. Consise and well presented. Covers basic to advanced dishes with the techniques explained in good easy-to-follow format.Good background provided for each section of the book. All you need to know in one excellent book
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Most Recent Customer Reviews
A domestic cook's view
I acquired this book from one of my stepsons who bought it when he started a hospitality and catering degree, and it was a set book. Read more
Published 18 months ago by anerystos
THE cookery bible
Great book for professionals or for very experienced cooks. Dont expect pictures or long simple explanations, goes to the point, answers your questions, recipes work, as a chef... Read more
Published 19 months ago by Patu
Good reference
Very good reference book for all things classically French. Indexing can be a bit confusing but once you know all the French terms its easier to use.
Published on 25 Oct 2009 by Adrian Young
VERY traditional French cuisine
To present an alternative view, I think it should be pointed out that this book only covers VERY traditional French cuisine. Read more
Published on 23 Sep 2009
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