Written specifically for skilled craft NVQ students and chefs, this edition has been revised and updated to include extra information on food allergies, sauces, butters and processed meats. There are also additional pastry, soup and water ice recipes.
"synopsis" may belong to another edition of this title.
John Campbell is Director of Cuisine and Food and Beverage at Dorchester Collection's Coworth Park. Previously he was Executive Chef at the Vineyard at Stockcross, where he received many accolades including two Michelin stars and the Chef Award and Education and Training Award at the 2008 Cateys. Professor David Foskett MBE FHCIMA is a best-selling author and Catering Educator of the Year 2004. He is Associate Dean and Head of School at the London School of Tourism, Hospitality and Leisure at Thames Valley University. Victor Ceserani MBE CPA MBA FHCIMA is the world-renowned co-author, with Ronald Kinton, of Practical Cookery and The Theory of Catering. He was formerly Head of the School of Hotelkeeping and Catering at Ealing College of Higher Education (now Thames Valley University).
"About this title" may belong to another edition of this title.
Book Description Hodder Arnold H&S, 1997. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0340701889