A comprehensive guide to kitchen operations which combines theory and practice in one volume. This edition includes material on healthy eating and vegetarian recipes approved by the Vegetarian Society.
Basic Cookery Summary
Basic Cookery: Fundamental Recipes and Variations by Richard E. Martland
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Table of Contents
Part 1 Related studies: kitchen attire; modern kitchen equipment; the cooking of food; thickening and binding mechanisms; entrees and relieves. Part 2 Larder work: cold sauces; salads; cold hors d'oeuvres; sandwiches; cold pies; terrines; pates; galantines; cold buffet; rudimentary concepts. Part 3 Stove work: basics of culinary practice; soups; egg cookery and extensions; farinaceous cookery and extensions; the principles of boiling/poaching/steaming/frying/stewing and braising/roasting/pot-roasting/baking/grilling; combined methods of cookery-vegetables and potatoes; savouries and hot hors d'oeuvres; breakfast cookery. Part 4 Pastry work: basic pastries - cakes, biscuits, gateaux and torten; steamed and baked puddings; fermented/fermented laminated goods; milk puddings; baked egg custard sweets; bavarois; cold sweet souffles; mousses and fools; meringue and meringue-based sweets; house-made ices, sorbets and iced sweets; miscellaneous sweets; sauces, glazes/syrups, fillings and miscellaneous preparations.
Additional information
GOR001893140
9780750605328
0750605324
Basic Cookery: Fundamental Recipes and Variations by Richard E. Martland
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