Book Review - Practical Professional Cookery

As a culinary student and aspiring chef, the right cookbooks can shape not only your skills but also your understanding of what it means to be a professional chef. Some books go beyond recipes and have become a worldwide go-to recipe book for chefs all over the world. One of the most enduring examples is Practical Professional Cookery by H.L. Cracknell and R.J. Kaufmann, a true cornerstone of professional culinary education.

Book Review: Practical Professional Cookery by H.L. Cracknell & R.J. Kaufmann

When Training Director Phillip started culinary school as an 18-year-old in 1981, he was told the textbook would be Practical Professional Cookery by H.L. Cracknell and R.J. Kaufmann. Originally developed to support professional cookery training in the United Kingdom and first published in 1972, it quickly became the go-to reference for chefs in training—not only in the UK, but also here in Australia and at culinary schools around the world.

The book methodically presents more than 2,000 classic recipes across 20 chapters, covering everything from methods of cookery, sauces, soups, and stocks to eggs, shellfish, meats, game, cold dishes, vegetables, potatoes, pastries, and sweet preparations. Each recipe represents the classical foundation of how a dish should be prepared. Follow these recipes in almost any professional kitchen in the world, and you will never look out of place.

While some dishes may be made differently in modern kitchens, the principles within Practical Professional Cookery still stand the test of time. It remains a vital recipe book for every professional cook’s collection—representing the core fundamentals every culinary student must master before moving on to more creative techniques and contemporary cuisine.

From basic stocks and sauces to complex meat, fish, and pastry preparations, Cracknell and Kaufmann’s textbook emphasises precision, consistency, and discipline—qualities that define a true professional chef. Though rooted in classical European cookery, its techniques and standards remain timeless and relevant.

In essence, Practical Professional Cookery is more than a recipe book—it’s a training manual, a reference guide, and a mentor in print. For anyone serious about a career in the kitchen, it remains an indispensable resource that builds both technical skill and professional confidence.

Rating: ★★★★★ – A trusted, must-have classic for every professional cook.