Practical Cookery has been supporting chefs for 50 years. It is the only book you need to guide you through your training, and will serve as a recipe book and reference source throughout your career.
Key Selling Points
The book that helped to teach some of the best chefs in the industry.
Over 600 quality recipes – more than you get in any other catering book.
Access videos from mobile devices.
Ideal for work-based learners with full coverage of the Level 2 NVQ.
Also mapped to the VRQ Diploma in Professional Cookery Level 2, with weblinks to VRQ
theory elements.
Summary
For 50 years Practical Cookery has built an unrivalled reputation for its wide variety of
reliable and easy-to-follow recipes.
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 traditional, reliable favourites that have grown up with
Practical Cookery.
Throughout the book are QR codes and web links that enable you to quickly and easily view
video recipes on a smartphone, laptop or tablet.
Target Market
Level 2 and beyond, Cookery NVQ and work-based learners, including apprentices.
The Author(s)
Award-winning chef John Campbell was Executive Chef at the Vineyard at Stockcross, where
he received many accolades including two Michelin stars.
Professor David Foskett MBE CMA FIH is a best-selling author. He is Head of School at the
London School of Hospitality and Tourism at the University of West London. He was
awarded Catering Educator of the Year 2004.
Neil Rippington is Dean of the College of Food at University College Birmingham. He is a
consultant and principal examiner for the Hospitality Diploma for two major awarding
bodies.
Patricia Paskins MHCIMA is a hospitality lecturer and Work-Based Learning Fellow at the
London School of Hospitality and Tourism at the University of West London.
Gary Farrelly is a lecturer in culinary arts at the University of West London.
