Practical cookery : for level 2 NVQ and apprenticeships.

ISBN:

9781444170085

9781444176827

Title:

Practical cookery : for level 2 NVQ and apprenticeships.

Author:

Campbell, John, 1969-

Personal Author:

Campbell, John, 1969-

Edition:

12th ed. / John Campbell ... [et al.].

Publication Information:

London : Hodder Education, 2012.

Physical Description:

xiv, 674 p. : col. ill. ; 26 cm.

General Note:

Previous ed.: published as by John Campbell, David Foskett and Victor Ceserani. 2008.

Includes index.

Contents:

Methods of cooking -- Stocks, soups and sauces -- Cold preparation -- Eggs -- Pasta, gnocchi and rice -- Fish and shellfish -- Meat and offal -- Poultry and game -- Vegetables, pulses and grains -- Potatoes -- Pastry -- Healthy eating -- Maintain, handle and clean knives -- Maintain a safe, hygenic and secure working environment -- Maintain food safety -- Work as part of a team.

Subject Term:

Cooking.

Added Author:

Campbell, John, 1969-

Format:

Books

Publication Date:

2012

Publication Information:

London : Hodder Education, 2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5 PRA	Book	1	Standard shelving location	Searching... Unknown

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Summary

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.

Author Notes

Award-winning chef John Campbell has recently opened the fine dining restaurant 'John Campbell at Coworth Park' in partnership with the Dorchester Collection: it offers a bespoke dining experience with particular focus on local produce and a unique interpretation of classic dishes. 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 Hospitality and Tourism at the University of West London. 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.

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 and principal examiner for the Hospitality Diploma for two major awarding bodies.

Patricia Paskins MHCIMA is a hospitality lecturer and Work-Based Learning Fellow at the London School of Hospitality and Tourism at the University of West London.

Gary Farrelly is a lecturer in culinary arts at the University of West London.