Advanced Practical Cookery
A Textbook for Education and Industry
4th Edition
Published on 25. August 2006
Book
Paperback/Softback
464 pages
978-0-340-91235-5 (ISBN)
Description
Advanced Practical Cookery, 4th edition, has been fully revised and updated to match the latest specifications at levels 3 and Foundation degrees . Now in paperback and with specially commissioned full colour photographs throughout, this essential resource for the highest training levels includes over 600 international recipes, all specifically tailored for the skilled craft student and chef. Examining new advanced units introduced by City & Guilds in detail, this new edition is also written and designed with the student reader in mind, and now includes nutrition and healthy eating advice, tips and essential kitchen advice. The contributions of executive chef and new co-author John Campbell also bring a unique industry focus to the content, ensuring the text is targeted specifically at the needs of trainee chefs and professionals alike. Contemporary, accessible and above all practical, Advanced Practical Cookery, 4th edition, is the ideal ingredient for advanced food preparation and cooking techniques.
More details
Edition
4th Revised edition
Language
English
Place of publication
United Kingdom
Publishing group
Hachette Learning
Target group
College/higher education
Edition type
Revised edition
Illustrations
c.150
Dimensions
Height: 246 mm
Width: 191 mm
Thickness: 20 mm
Weight
1002 gr
ISBN-13
978-0-340-91235-5 (9780340912355)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
John Campbell | David Foskett | Neil Rippington
Practical Cookery: Level 3
Book
04/2011
5th Edition
Hodder Education
€57.13
No shipping information available
Previous edition
Victor Ceserani | David Foskett | Victor Cesarani
Advanced Practical Cookery
Book
07/2002
3rd Edition
Hodder Arnold
€48.46
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Persons
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).