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Practical Cookery: For NVQ and Apprenticeships

Practical Cookery: For NVQ and Apprenticeships

by JohnCampbell (Author), David Foskett (Author), NeilRippington (Author), PatriciaPaskins (Author), Gary Farrelly (Author)

  • Used

    Hardcover 2012

    $9.71
Synopsis

Practical Cookery has been training chefs for 50 years. It is the only book you need to support you through your training, and will serve as a recipe book and reference source throughout your career. With over 600 recipes in the book, and more online, the range is unsurpassed. Many recipes have been developed and updated, using modern techniques and methods tested in real working kitchens. Others are traditional, reliable favourites that have grown up with Practical Cookery. - Now with video links: Use the QR code or web link to view some of the recipes on your smartphone, laptop or tablet.- Teaching the best in the business for 50 years - don't train to be a chef without it. CONTENTS: 1. Methods of cooking 2. Stocks, soups and sauces 3. Cold preparation 4. Eggs 5. Pasta, gnocchi and rice 6. Fish and shellfish 7. Meat and offal 8. Poultry and game 9. Vegetables, pulses and grains 10.Potatoes 11. Pastry 12. Healthy eating 13. Maintain, handle and clean knives 14. Maintain a safe, hygenic and secure working environment 15. Maintain food safety 16. Work as part of a team This resource is supported by Booker Group PLC, the UK's leading food and drink wholesaler. Visit www.booker.co.uk for more information.

$9.71

Save:$27.96 (74%)

Quantity

2 in stock

More Information

Format: Hardcover
 Edition: 12
 Publisher: Hodder Education
Published: 27 Apr 2012
ISBN 10: 1444170082
ISBN 13: 9781444170085
Book Overview: Practical Cookery has been training chefs for 50 years. It is the only book you need to support you through your training, and will serve as a recipe book and reference source throughout your career.

Media Reviews
Practical Cookery ... will be the ultimate must-have buy for all young cooks and chefs alike. Michel Roux OBE As each edition arrives it gets better and better - it is like a good wine, getting better with age. Mr C Withers, Gateshead College, UK Practical Cookery is the one and only piece of equipment a catering student can't do without. Barry Gregory, Chief Lecturer, Halesowen College, UK 'Well researched and written in relation to City & Guilds NVQ standards...' Chris Ward, Thurrock & Basildon College
Author Bio
John Campbell runs John Campbell Restaurants and is an honorary professor at the University of West London. As Executive Head Chef at The Vineyard at Stockcross, his achievements included two Michelin stars. John opened Coworth Park in 2010 with the Dorchester Collection as Director of Food and Beverage, earning the fine dining restaurant a Michelin star in the first year of trading. Professor David Foskett MBE CMA FIH is Head of School at the London School of Hospitality and Tourism at the University of West London. Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City & Guilds Diplomas in Professional Cookery, and is a consultant for two major awarding bodies. Patricia Paskins MHCIMA is a Senior Hospitality Lecturer and a Work-Based Learning Tutor at the London School of Hospitality and Tourism at the University of West London.