Practical Cookery: For NVQ and Apprenticeships
Full details for this title
| 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 |
Not specified |
| Dimensions |
Width: 200mm
Height: 253mm
Spine: 35mm |
| Weight |
1,500g |
|
| 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
| 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 |
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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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