H. L. Cracknell

The layout and instructions are quite good. My problem with this book is that it is essentially a French cook book, all the names of the recipes are in French, the index is organised around the French titles and the cooking methods are what you would expect to find in a French restaurant.

This was (still is?) THE book used to train chefs in Western Australia. We affectionately called it PPC for short. Measurements given are exact (by weight) for ease of increasing or cooking larger amounts.