Practical Cookery
8th Edition
Published on 1. June 1995
Book
Hardback
764 pages
978-0-340-62068-7 (ISBN)
Description
This text is designed to cover all of the competencies required by NVQ/SVQ students at Levels 1 and 2. It includes basic information on products and preparation methods. An ELBS/LPBB edition is available.
More details
Edition
8th Revised edition
Language
English
Place of publication
London
United Kingdom
Publishing group
Hodder Arnold
Target group
Adult education
Edition type
Revised edition
Illustrations
60 line illustrations
Dimensions
Height: 253 mm
Width: 196 mm
Thickness: 42 mm
Weight
1795 gr
ISBN-13
978-0-340-62068-7 (9780340620687)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Victor Ceserani | Ronald Kinton | David Foskett
Practical Cookery
Book
04/2000
9th Edition
Hodder Arnold H&S
€56.80
Article exhausted; check for reprint
Persons
Content
The working environment; nutrition and healthy eating; methods of cookery; stocks, sauces and soups; hor's-d'oeuvre and salads; eggs; pasta and rice; fish and shellfish; meat and poultry; ethi=nic dishes; vegetarian dishes; vegetables and pulses; potatoes; pastries and desserts; snacks, light meals, savouries and convenince foods; herbs and spices; culinary terms.