Summary:
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.

• Brought in line with the new standards at Level 3 - ties in directly with the latest specifications
• New co-author, John Campbell, brings much needed industry knowledge to the content
• Completely new photos throughout
• Over 25 new international recipes and additional step-by-step technique exercises
• Completely revised design and look - now in high quality paperback and full colour throughout
• New emphasis on student friendly material and practical content including chef's tips and industry examples

Table of Contents:
Introduction
Contribute to the control of resources
Health, hygiene, safety and security of the working environment
Establish and develop positive working relationships in hospitality
Contribute to the development of recipes and menus
Healthy eating and menu development
Food safety
Assessing the taste and quality of dishes
Hors d’œuvre and buffet items
Cold preparations
Gels and setting agents
Sauces, chutneys and dressings
Compound salads
Miscellaneous
Cold fish preparations
Buffet items
Cold meat preparations
Terrines, pies, ballotines and galantines
Crostinis and nibbles
Canapés - hot and cold
Hot sauces and stocks
Stocks
Nages
Glazes
Egg-based sauces
Creamed thickened sauces
Soubises, and vegetable and fruit purées
Oil-based sauces
Soups
Principles of soup making
Consommés
Broths
Purée soups
Chilled soups
Egg dishes
Fish and shellfish
Fish
Shellfish
Meat dishes
Lamb
Beef
Veal
Pork
Poultry and game
Poultry
Game
International cuisine
Caribbean
China
India
Indonesia
Malaysia
Mexico
Middle East
Spain
Thailand
Vietnam
Potato, vegetable, vegetarian and pasta dishes
Potato dishes
Vegetable dishes
Vegetarian dishes
Pasta dishes
Pastry
Preparation and materials
Use of modern techniques and equipment
The basic building blocks
Pastes and doughs
Creams
Sponges
Yeast products
Mousses
Ice creams, sorbets and frozen desserts
Sauces
Meringues and soufflés
E'spumas
Tarts, slices and gâteaux
Puddings
Biscuits and cakes
Chocolate goods and petits fours
Miscellaneous
Glossary

About the Author(s):
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).

Readership:
Trainee and professional chefs