Table Of ContentPractical Cookery
11TH EDITION
John Campbell David Foskett Victor Ceserani
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British Library Cataloguing in Publication Data
A catalogue record for this title is available from the British Library
ISBN: 978 0340 94837 8
First Published2008
Impression number 10 9 8 7 6 5 4
Year 2014 2013 2012 2011 2010
Copyright © 2008 John Campbell, David Foskett and Victor Ceserani
All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or
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8TS.
Cover photo © Tim Imrie/Photolibrary
Typeset by Fakenham Photosetting Ltd, Fakenham, Norfolk
Illustrations by Richard Morris
Printed in Italy for Hodder Education, an Hachette UK Company, 338 Euston Road, London NW1 3BH.
Contents
Conversion tables iv
Acknowledgements v
Introduction to the eleventh edition vi
Picture credits vii
How to access Chapters 16 to 24b x
1 Healthy eating 1
2 Methods of cookery 7
3 Stocks, soups and sauces 39
4 Cold preparation 86
5 Egg dishes 130
6 Pasta and rice 140
7 Fish and shellfish 168
8 Meat 228
9 Poultry and game 330
10 International dishes 380
11 Vegetarian dishes 436
12 Vegetables, pulses and grains 466
13 Potatoes 515
14 Pastry 534
15 Snacks, light meals, savouries and convenience foods 658
Glossary 675
Index 681
Conversion tables
Spoons and cups Metric
Weights and measures
1 teaspoon (tsp) 5 ml
1 dessertspoon (dsp) 10 ml
Metric Approx. Imperial
1 tablespoon (tbsp) 15 ml
equivalent
1⁄ cup 60 ml
4
5 g 1⁄4oz 1⁄3cup 80 ml
10 g 1⁄2oz 1⁄2cup 125 ml
25 g 1 oz 1 cup 250 ml
50 g 2 oz
75 g 3 oz
100 g 4 oz
Oven temperatures
125 g 5 oz
150 g 6 oz
175 g 7 oz ºC Gas regulo ºF
200 g 8 oz slow (cool) 110 1⁄ 225
4
225 g 9 oz 130 1⁄ 250
2
250 g 10 oz 140 1 275
275 g 11 oz 150 2 300
300 g 12 oz 160 3 325
325 g 13 oz moderate 180 4 350
350 g 14 oz 190 5 375
375 g 15 oz 200 6 400
400 g 16 oz hot 220 7 425
1 kg 2 lb 230 8 450
125 ml 1⁄4pt very hot 250 9 475
250 ml 1⁄ pt
2
375 ml 3⁄ pt
4
500 ml 1 pt
750 ml 11⁄ pt
2
1 litre 2 pt (1 qt)
2 litres 2 qt
4.5 litres 1 gal
0.5 cm 1⁄ in
4
1 cm 1⁄ in
2
2 cm 1 in
4 cm 11⁄ in
2
5 cm 2 in
6 cm 21⁄ in
2
8 cm 3 in
10 cm 4 in
12 cm 5 in
15 cm 6 in
16 cm 61⁄ in
2
18 cm 7 in
30 cm 12 in
45 cm 18 in
iv
Acknowledgements
We are most grateful to the following for their Sam Bailey for the photography.
assistance in preparing this edition of Practical
Jenny Arthur, nutrition consultant, for the
Cookery:
nutritional analysis, Dr Jenny Poulter, Jane Cliff
The staff at the Vineyard at Stockcross, especially and Pat Bacon for their work on previous editions.
Peter Eaton for his meticulous testing and Olly
Russums Catering Clothing and Equipment.
Rouse not only for his assistance with the text of
the book but also for his support during the Compass Group UK.
filming process.
Special thanks to Russell Hume Ltd for
Dipna Anand and the staff of the Brilliant sponsoring the butchery videos, and in particular
Restaurant, Southall. to Pat Herlihy, Operations Director, and Terry
Connelly, Sales Account Manager. Russell Hume
Alexia Chan, Paul Cherry, Deborah Edwards and
are meat, game and poultry specialists and
Laura DeGrasse at Hodder Education, and Lynn
national suppliers of meat, game and poultry
Brown and Rick Jackman.
products to hotels, restaurants, pubs and event
Adrian Moss of Instructional Design Ltd for caterers. They are committed to quality and
producing and creating the videos which service nationwide and have 90 years’ experience,
accompany this book and the associated teacher with managers who have over 20 years’
resources. experience in the meat trade.
v
Introduction to the eleventh edition
The purpose of this book is to provide a sound development enables chefs to be creative and this
foundation of professional cookery for all levels of has been demonstrated by the many restaurants
students of catering. and food service outlets taking this approach.
The following points are important: However, to be creative, chefs must understand
and acquire the basic skills of practical
• to develop a professional attitude and
professional cookery. These skills and
appearance, acquire skills and behave in a
underpinning knowledge must be formed from
professional manner;
the subject knowledge – ‘the body of knowledge’
• to develop knowledge and understanding of all
upon which every discipline relies as the source
commodities regarding cost, quality and use;
from which concepts, models and theories
• to understand the methods of cooking and be
develop.
able to produce a variety of dishes for various
In practical professional cookery it is the basic
types of establishment;
principles, procedures and classical dishes that
• to understand recipe balance and be able to
originate from the traditional French kitchen,
produce dishes of the required quality, colour,
further developed by master chefs such as Carême
consistency, seasoning, flavour, temperature,
and Escoffier. The chefs in the traditional French
quantity and presentation;
kitchen were the first to practise fusion cuisine as
• with experience, to develop recipes using
ingredients were brought from different countries,
original ideas;
together with different recipes and methods,
• to understand the principles of healthy eating
which these chefs refined to suit the various types
and basic nutrition;
of customer. Therefore, fusion or eclectic cuisine is
• to fully understand the essential necessity for
not new but, with globalisation, that is the
healthy, hygienic and safe procedures at all
bringing together of countries, peoples, cultures
times in the storage, preparation, cooking and
and cuisines, chefs have been enabled to be more
serving of food.
creative and innovative.
These books may also assist you in your career: Basic skills and recipes are fundamental as these
The Theory of Catering and Advanced Practical provide the framework for all the essential
Cookery. underpinning knowledge for a successful career in
As the world is getting ‘smaller’ due to factors professional cookery that will allow individuals to
such as fast transport and tourism, modern cuisine gain employment across continents.
uses a wide variety of ingredients from all over the This book provides an invaluable foundation for
world. This has led to an intermix of cuisine acquiring basic professional skill and knowledge
cultures, for example a fusion of western and and in this edition we have attempted to balance
eastern styles; traditional European cuisine has the traditional with the modern in the
blended with Oriental, and so on. This may be illustrations.
described as ‘eclectic’ cuisine, which is the The decision to use metric weights and
deriving of ideas, tastes and styles from various measures was taken after consultation with
sources and which originated in Australia. This catering colleges.
vi
Nutritional Analysis
There is no such thing as unhealthy food but and in such cases information derived from Food
there are unfortunately unhealthy eating habits Portion Sizes, 3rd Edition, Dept of Environment,
that in many cases lead to obesity followed by ill- Fisheries and Rural Affairs.
health and premature death. Where appropriate, the edible portion of the
It is because of national concern with the recipe ingredient was used; there were instances
alarming increase in cases of obesity, particularly where the waste produced in the recipe would
with the young, that we invited Jenny Arthur to have distorted the nutritional values e.g. whole
develop the nutritional analysis for some of the chicken as part of the recipe, but only the wing
new recipes. and leg quarters were used.
Analysis for the nutrients has been performed Vegetable oil was used as the first choice of oil
using the computer software CompEat Pro unless specified otherwise, and butter was used as
Version 5.8.0 (2002). This holds the UK the first choice over margarine. Semi-skimmed
integrated databases of McCance & Widdowson’s milk is used as first choice milk unless otherwise
The Composition of Foods 6th Summary Edition and specified.
associated supplements, RSC.
Weights and measures were used as given in the
text unless mentioned as a single item e.g. an egg,
Picture credits
The authors and publisher would like to thank the Richard Morris for figures 8.1–8.4, 8.10–8.12,
following for permission to reproduce copyright 8.14, 8.17, 8.21, 8.26, 8.34, 9.1 and 9.3.
illustrative material:
Adrian Moss for figures 2.1–2.4, 2.6, 2.8–2.14,
Sam Bailey for the photos at the beginning of 3.1, 3.2, 4.12, 5.1, 5.2, 5.4, 7.1–7.4, 7.8–7.10,
each chapter and for figures 1.2, 1.3, 2.5, 2.7, 7.12, 7.17, 8.15, 9.2, 9.4–9.7, 10.1, 10.5, 11.6,
3.3–3.5, 4.1–4.11, 4.13, 4.14, 5.3, 5.5, 5.6, 12.2, 14.6, 14.8, 14.24, 14.32, 14.38 and
6.1–6.5, 7.5–7.7, 7.11, 7.13–7.16, 7.18, 7.19, 14.41–14.43.
8.6–8.9, 8.16, 8.22–8.25, 8.33, 9.8–9.17,
Oxford Designers and Illustrators for figures 9.18,
10.2–10.4, 10.6–10.15, 11.1– 11.5, 11.7–11.11,
13.2, 13.3, 16.1, 16.3, 16.9–16.11, 17.3, 17.4,
12.1, 12.3–12.13, 13.4–13.11, 14.1–14.5, 14.7,
17.8, 17.11, 18.3, 18.5–18.8, 19.1 and 20.2.
14.9–14.23, 14.25–14.31, 14.33–14.37, 14.39,
14.40, 14.44, 14.49–14.54, 15.1, 17.9, 20.3, 20.5, Russums Catering Clothing and Equipment for
21.1 and 23.1. figures 17.14, 20.4 and 20.6.
The British Potato Council for figure 13.1. Crown copyright material is reproduced with the
permission of the Controller of HMSO and the
Compass Group UK for figures 2.15, 17.1, 17.2,
Queen's Printer for Scotland.
17.7, 17.10, 17.12, 17.13, 20.1 and 20.7.
The Meat and Livestock Commission for figures
8.5, 8.13, 8.18–8.20 and 8.27–8.32.
vii
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