Product Description

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.

Product Details

• Amazon Sales Rank: #113961 in Books
• Brand: Non Branded
• Published on: 2006-08-25
• Original language: English
• Binding: Paperback
• 458 pages

Features

• Hardback.

Mr A Matthews, Coleg Gwynedd College
Excellent - ideal for level 3

RJ Curtis, Northampton College
The standard text book for NVQ3

About the Author
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).

Customer Reviews

the chefs cookery book
as a chef this is the book not to go with out.
from trainning over 12 years ago i have used this series of book, it is the most informational on all our practices and techniques and contains everything a proffesional chef needs to know in any 5 star hotel. so if your just intrested in french cuisine or are going into chefing dont be with out your practical cookery it is your life line