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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.
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Practical Cookery now an exact match to the VRQ qualification, with QR codes to link to video demonstrations, supported by 50 years of cooking excellence.
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Contains recipes, specially commissioned photographs, and is presented in full colour thoughout. This book includes tips for healthy eating, guidance on the nutritional value of each recipe, methods of cookery, international dishes, and also recipes for stocks, soups and sauces.
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Add more than 50 cookery videos to your Practical Cookery Dynamic Learning Network Edition.
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A new book designed to support Level 1 students in food preparation and cooking.
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This text deals primarily with the essential requirements of a valid compromise, the terms and effects of a compromise, the satisfaction and discharge of obligations under a compromise, the effects of a breach of compromise and the enforcement of a compromise.
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The Law and Practice of Compromise provides guidance on all aspects of compromise, both in High Court and County Court litigation and arbitration. This supplement updates the work to May 1993 by taking into account Rule changes and noting up important case law since publication ...
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A reference to legal and practical matters connected with the settlement of disputes and actions. The work covers all aspects of compromise, from the role of legal advisors to insurance interests, enforcement and impeachment. This edition includes a chapter on chancery matters.
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This text advocates a systems approach to the management of food and beverage operations. This includes being systematic in the design, planning and control of the operations and second, managing operating systems.
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