Practical Cookery, 12th Edition

For NVQ and Apprenticeships

Hardback

Published: 27/04/2012

Extent: 0 pages

Illustrations: Approx. 650

 

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Summary:
Practical Cookery has been training chefs for 50 years. It is the only book you need to support you through your training, and will serve as a recipe book and reference source throughout your career.

With over 600 recipes in the book, and more online, the range is unsurpassed. Many recipes have been developed and updated, using modern techniques and methods tested in real working kitchens. Others are traditional, reliable favourites that have grown up with Practical Cookery.

Now with video links: Use the QR code or web link to view some of the recipes on your smartphone, laptop or tablet.

Teaching the best in the business for 50 years - don't train to be a chef without it.

CONTENTS:

1. Methods of cooking
2. Stocks, soups and sauces
3. Cold preparation
4. Eggs
5. Pasta, gnocchi and rice
6. Fish and shellfish
7. Meat and offal
8. Poultry and game
9. Vegetables, pulses and grains
10. Potatoes
11. Pastry
12. Healthy eating
13. Maintain, handle and clean knives
14. Maintain a safe, hygenic and secure working environment
15. Maintain food safety
16. Work as part of a team

• The book that helped to teach some of the best chefs in the industry.
• Reliable recipes - more than you get in any other catering book.
• Content on the move - easy access to videos from mobile devices.
• Ideal for work-based learners with full coverage of the Level 2 NVQ.
• Also mapped to the VRQ Diploma in Professional Cookery Level 2, with weblinks to VRQ theory elements.

About the Author(s):

John Campbell runs John Campbell Restaurants and is an honorary professor at the University of West London. As Executive Head Chef at The Vineyard at Stockcross, his achievements included two Michelin stars. John opened Coworth Park in 2010 with the Dorchester Collection as Director of Food and Beverage, earning the fine dining restaurant a Michelin star in the first year of trading.
Professor David Foskett MBE CMA FIH is Head of School at the London School of Hospitality and Tourism at the University of West London.
Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City & Guilds Diplomas in Professional Cookery, and is a consultant for two major awarding bodies.
Patricia Paskins MHCIMA is a Senior Hospitality Lecturer and a Work-Based Learning Tutor at the London School of Hospitality and Tourism at the University of West London.

Readership:
Cookery NVQ and work-based learners, including apprentices.

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