Practical Cookery
11th Edition
Published on 25. March 2008
Book
Mixed media product
704 pages
978-0-340-94837-8 (ISBN)
Description
Tasty as the 10th edition, but with several new courses! Following extensive consultation and feedback from hospitality and catering teachers all over the UK, the new edition of Practical Cookery will feel reassuringly familiar but has been thoroughly updated and underpinned by a host of new resources to support centres in the delivery of NVQ and VRQ Level 2 courses. Key features include: Over 60 brand new recipes Additional material and updates to every chapter, all clearly mapped to the NVQ and VRQ Level 2 specifications Chef's tips by John Campbell providing practical, useful advice 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.
Reviews / Votes
Practical Cookery 10th Edition will be the ultimate "must-have" buy for all young cooks and chefs alike. -- Michel Roux, OBE(HON), CMA, CONM, (CMOF, 76) 20031001 As each edition arrives it gets better and better - It is like a good wine, getting better with age. -- Mr C Withers, Gateshead College, UK 20040526 Practical Cookery is the one and only piece of equipment a catering student can't do without. -- Barry Gregory, Chief Lecturer, Halesowen College, West Midlands 20040526 'Well researched and written in relation to City & Guilds NVQ standards...' -- Chris Ward, Thurrock & Basildon College 20040526More details
Edition
11th Revised edition
Language
English
Place of publication
United Kingdom
Publishing group
Hachette Learning
Target group
Adult education
Edition type
Revised edition
Illustrations
384
Dimensions
Height: 255 mm
Width: 193 mm
Thickness: 37 mm
Weight
1740 gr
ISBN-13
978-0-340-94837-8 (9780340948378)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Book
04/2012
12th Edition
Hodder Education
€59.60
Article exhausted; check for reprint
Previous edition
Victor Ceserani | David Foskett | Ronald Kinton
Practical Cookery
Book
05/2004
10th Edition
Hodder Arnold
€44.75
Article exhausted; check for reprint
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 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).