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.

Features:

• Contains over 2000 recipes
• Introductory notes to each section provide all the necessary background information
• The classic Anglo-French repertoire is complemented by a range of dishes from other national and ethnic cuisines
• This edition includes more international food and terminology
• New sections on shellfish, game, and potatoes