Advanced Practical Cookery

by David Foskett (Author), David Foskett (Author), Ronald Kinton (Author), Victor Ceserani (Author)

• Used

  Illustrated
  1995

  $3.28

  Designed for students and professionals working towards the NVQ Level 3 in Food Preparation and Cooking, this book is based on the previously available Contemporary Cookery , but contains a higher emphasis on food preparation skills and provides more detail on the commodities and types of ingredients used. There is particular emphasis on kitchen and larderwork elements. All the recipes are linked to appropriate NVQ units and elements and the key preparation elements are illustrated. The recipes are for four and ten portions and give metric and imperial measurements.

• Used

  Paperback
  2006

  $3.28

  Advanced Practical Cookery, 4th edition, has been fully revised and updated to match the latest specifications at levels 3 and Foundation degrees . Now in paperback and with specially commissioned full colour photographs throughout, this essential resource for the highest training levels includes over 600 international recipes, all specifically tailored for the skilled craft student and chef. Examining new advanced units introduced by City & Guilds in detail, this new edition is also written and designed with the student reader in mind, and now includes nutrition and healthy eating advice, tips and essential kitchen advice. The contributions of executive chef and new co-author John Campbell also bring a unique industry focus to the content, ensuring the text is targeted specifically at the needs of trainee chefs and professionals alike. Contemporary, accessible and above all practical, Advanced Practical Cookery, 4th edition, is the ideal ingredient for advanced food preparation and cooking techniques.