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Synopsis
Practical Cookery 9th edition continues to provide catering students with the comprehensive information and step-by-step guidelines that they need. The wide range of recipes is attractively presented, with clear instructions, troubleshooting tips, nutritional information, illustrative
photographs and useful suggestions for developing original recipe ideas. The text also contains user-friendly coverage of all the basics of practical cookery - recipe balance, basic skills and metholdology, presentation of food, information on healthy eating and basic nutrition, as well as hygienic
procdeures for the sotage, preparation, cooking and serving of food.
"synopsis" may belong to another edition of this title.
About the Author
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 CMA FIH is a best-selling author. He is Head of School at the London School of Tourism, Hospitality and Leisure at Thames Valley University. He was awarded Catering Educator of the Year 2004 and, in 2008, received France's Agricultural Order of Merit for his work promoting French food and food education. Victor Ceserani MBE CPA MBA FHCIMA is the world-renowned co-author, with Ronald Kinton, of 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).
Review
"...The best version yet...The book is well laid-out and user-friendly, particularly in its new sections on core units, healthy eating, ethnic dishes and the use of convenience foods...The book encourages students to think about their subject - it is a reference point for recipes and a useful
research tool." Caterer and Hotelkeeper
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Practical Cookery
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Practical Cookery
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Practical Cookery 9th edn
Published by
Hodder Arnold, United Kingdom, London, 2000
ISBN 10: 0340749415
ISBN 13: 9780340749418
Used
Paperback
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. This volume has been a popular textbook since the 1970s. This new edition has been rewritten to ensure the inclusion of a full range of contemporary recipes and methods, as well as to ensure a new look for the millennium. It includes a wealth of photographs which reflect modern presentation styles, and the book now includes more recipes, though traditionalists will be reassured by the French names beside every classic recipe. The book aims to provide an introductory textbook for NVQ level 2 and 3 catering students and above. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR001234608
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Practical Cookery
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Condition: Very Good. 9th. Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects. Seller Inventory # 7935327-6
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Practical Cookery
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Practical Cookery 9th edn
Published by
Hodder Education 03/04/2000, 2000
ISBN 10: 0340749415
ISBN 13: 9780340749418
Used
Hardcover
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Practical Cookery 9th edn
Published by
Hodder Education 03/04/2000, 2000
ISBN 10: 0340749415
ISBN 13: 9780340749418
Used
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