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Practical Cookery: For NVQ and Apprenticeships

Practical Cookery: For NVQ and Apprenticeships
 

Practical Cookery teaches people how to cook: reliable recipes, and good technique. The only resource that NVQ and apprenticeship students need to get through their course, it will stay with them throughout their careers.

Usually ships 7-15 working days – This title is in stock at publisher

Quick Reference

ISBN 9781444170085
Published 30 April 2012 by Hodder Education
Format Hardback, 12th New edition
Author(s) By Campbell, John
By Foskett, David
By Rippington, Neil
By Paskins, Patricia
By Farrelly, Gary

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Full details for this title

ISBN-13 9781444170085
ISBN-10 1444170082
Stock Available
Status In stock at publisher; ships 7-15 working days
Publisher Hodder Education
Imprint Hodder Education
Publication Date 30 April 2012
International Publication Date 20 December 2013
Publication Country United Kingdom United Kingdom
Format Hardback, 12th New edition
Edition 12th New edition
Author(s) By Campbell, John
By Foskett, David
By Rippington, Neil
By Paskins, Patricia
By Farrelly, Gary
Category Non-Fiction (Child/Teen)
General Cookery
Interest Age Young Adults
Reading Age Young Adults
Library of Congress Cooking
NBS Text Food & Drink: General
ONIX Text College/higher education;Primary & secondary/elementary & high school;College/higher education
Number of Pages 688
Dimensions Width: 194mm
Height: 251mm
Spine: 34mm
Weight 1,654g
Dewey Code 641.5
Catalogue Code 274567

Description of this Book

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 you 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 more traditional and have grown up with Practical Cookery - reliable favourites. Some recipes link to videos - use the QR code or web link to view them on your smartphone, laptop or tablet. This book will teach you how to cook - don't train to be a chef without it.

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Awards, Reviews & Star Ratings

NZ Review Practical Cookery ... will be the ultimate must-have buy for all young cooks and chefs alike. -- Michel Roux OBE (about the 10th edition) 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 (about the 10th edition) 20040526 Practical Cookery is the one and only piece of equipment a catering student can't do without. -- Barry Gregory, Chief Lecturer, Halesowen College, UK (about the 10th edition) 20040526 'Well researched and written in relation to City & Guilds NVQ standards...' -- Chris Ward, Thurrock & Basildon College (about the 10th edition) 20040526
UK Review Bertrams Star Rating: 4 stars (out of 5)

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Author's Bio

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.

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