Practical Professional Cookery

Practical Professional Cookery
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928
By:"Harry Louis Cracknell","R. J. Kaufmann"
"Cooking"
Published on 1999 by Cengage Learning EMEA

First quality joints: Aloyau de Boeuf rod - Roast \u003cb\u003eSirloin\u003c/b\u003e of Beef (on the bone) \u003cbr\u003e\nContrefilet de Boeuf roti - Roast \u003cb\u003eSirloin\u003c/b\u003e of Beef (boned) Cote de Boeuf rotie - \u003cbr\u003e\nRoast Ribs of Beef Filet de Boeuf roti - Roast Fillet of Beef Second quality joints: \u003cbr\u003e\nCote de ...

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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.

This Book was ranked 29 by Google Books for keyword sirloin.

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