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Authors: John Campbell, Professor David Foskett, Victor Ceserani
Number of Pages: 694
Publication Date: 2008
ISBN13: 9780340948378
Cover: Hardback + DVD
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.
- More than 60 brand new recipes, reflecting contemporary trends, special diets and international cuisine
- More high quality photos of finished dishes
- A brand new page design making the book even easier to use
- Close alignment to the S/NVQ and VRQ, including mapping grids, more information on key commodities and other new content
- The wide range of recipes that puts Practical Cookery at the core of every chef's repertoire
- Includes a DVD with 19 videos of key methods and techniques, an interactive knowledge quiz for NVQ test preparation and other exciting features
Table of Contents:
 Introduction
Nutritional analysis
Conversion tables
How to use this book
How to use the Dynamic Learning CD-ROM
Healthy eating
Methods of cookery
Stocks, soups and sauces
Cold preparation
Egg dishes
Pasta and rice
Fish and shellfish
Meat
Poultry and game
International dishes
Vegetarian dishes
Vegetables, pulses and grains
Potatoes
Pastry
Snacks, light meals, savouries and convenience foods
Investigating the catering and hospitality industry
Food safety, hygiene and security
Health and safety
Teamwork
Kitchen operations, costs and menu planning
Applying workplace skills
Kitchen documentation and ordering stock
Cook-chill and cook-freeze
Setting up and closing a kitchen
Glossary
About the Author(s):
John Campbell is Executive Chef at the Vineyard at Stockcross, where he has received many accolades including two Michelin stars and Restaurant Chef of the Year 2006.
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).
Readership:
Students on hospitality and catering courses at levels 1-4 (S/NVQ, BTEC, AB Certificate, Foundation degree)
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