Practical cookery.

ISBN:

9780340948378

Title:

Practical cookery.

Author:

Campbell, John, 1969-

Personal Author:

Campbell, John, 1969-

Edition:

11th ed. / John Campbell, David Foskett, Victor Ceserani.

Publication Information:

London : Hodder Education, 2008.

Physical Description:

x, 694 pages : colour illustrations ; 26 cm.

General Note:

Previous ed.: published as by David Foskett, Victor Ceserani, Ronald Kinton. London: Hodder & Stoughton, 2004.

Includes index.

DVD-ROM in back pocket.

Subject Term:

Cooking.

Added Author:

Foskett, David, 1951-

Ceserani, Victor.

Format:

Books

Publication Date:

2008

Publication Information:

London : Hodder Education, 2008.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5 CAM	Book	2	Standard shelving location	Searching... Unknown
641.5 CAM	Book	3	Standard shelving location	Searching... Unknown
DVD 641.5 CAM	DVD	3	Standard shelving location	Searching... Unknown
DVD 641.5 CAM	DVD	4	Standard shelving location	Searching... Unknown
DVD 641.5 CAM	DVD	5	Standard shelving location	Searching... Unknown

Following extensive consultation and feedback from hospitality and catering teachers the new edition of Practical Cookery will feel reassuringly familiar but has been thoroughly updated and underpinned by a host of new resources. Included with the book is a feature-packed DVD powered by Hodder Arnolds new e-learning platform, Dynamic Learning. DVD features include: * More than 50 videos of key techniques demonstrated by John Campbell * Interactive knowledge quizzes * Diagrams, charts and photos for portfolio use.

Author Notes

John Campbell is Executive Chef at the Vineyard at Stockcross, where he has received many accolades including two Michelin stars and Restaurant Chef of the Year 2006. Professor David Foskett MBE FHCIMA is a best-selling author and Catering Educator of the Year 2004. He is Associate Dean andHead 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 The Theory of Catering. He was formerly Head of the School of Hotelkeeping and Catering at Ealing Collegeof Higher Education (now Thames Valley University).

Introduction

Nutritional analysis

Conversion tables

How to use this book

How to use the Dynamic Learning CD-ROM

Healthy eating

Methods of cookery

Stocks, soups and sauces

Cold preparation

Egg dishes

Pasta and rice

Fish and shellfish

Meat

Poultry and game

International dishes

Vegetarian dishes

Vegetables, pulses and grains

Potatoes

Pastry

Snacks, light meals, savouries and convenience foods

Investigating the catering and hospitality industry

Food safety, hygiene and security

Health and safety

Teamwork

Kitchen operations, costs and menu planning

Applying workplace skills

Kitchen documentation and ordering stock

Cook-chill and cook-freeze

Setting up and closing a kitchen

Glossary

Available:*

Bound With These Titles

On Order

Summary

Summary

Author Notes

Table of Contents