Product Description

Tasty as the 10th edition, but with several new courses!

Following extensive consultation and feedback from hospitality and catering teachers all over the UK, the new edition of Practical Cookery will feel reassuringly familiar but has been thoroughly updated and underpinned by a host of new resources to support centres in the delivery of NVQ and VRQ Level 2 courses.

Key features include:
Over 60 brand new recipes
Additional material and updates to every chapter, all clearly mapped to the NVQ and VRQ Level 2 specifications
Chef's tips by John Campbell providing practical, useful advice

Included with the book is a feature-packed DVD powered by Hodder Arnolds new e-learning platform, Dynamic Learning. DVD features include:
More than 50 videos of key techniques demonstrated by John Campbell
Interactive knowledge quizzes
Diagrams, charts and photos for portfolio use.

(20040526)

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Product Details

• Amazon Sales Rank: #4751 in Books
• Brand: Non Branded
• Published on: 2008-03-25
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 694 pages

Features

• Hardback.

Mr C Withers, Gateshead College, UK
As each edition arrives it gets better and better - It is like a good wine, getting better with age.

Review
Practical Cookery 10th Edition will be the ultimate "must-have" buy for all young cooks and chefs alike. (Michel Roux, OBE(HON), CMA, CONM, (CMOF, 76) )

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 )

Practical Cookery is the one and only piece of equipment a catering student can't do without.

(Barry Gregory, Chief Lecturer, Halesowen College, West Midlands )

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 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).

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Customer Reviews

Good for blokes
This book is great because it gives step by step instructions for every dish. A great plus is that it's obvious all the recipes have been tried out (many cookery books are merely copied from others). This book is used to teach cookery in colleges so anyone should be able to follow it. I borrowed a copy from the head Chef at the four star Polurrian Hotel in Cornwall, where it's used for preparing those set meals served in hotels.

Peter Hobday

An excellent book that covers all the basics
Have used this book as a catering manager and as a teacher teaching GCSE Catering. It provides an insight into the expectations of the catering industry and the colour plates give a range of hints for presentation and serving.

Major criticism is that it can be difficult to find particular recipes.

Practical Cookery
This is an outstanding reference book in the feild of food preparation. It is a straight forward, well explained guide to the necessary recipes which are needed for NVQ work. It is also a well thought out recipe book of timeless use in a working kitchen & will stand any student or professional in an exellent grounding for the tasks they must perform.