Practical Cookery - For Level 2 NVQ and Apprenticeships

Rippington, Neil; Paskins, Patricia; Campbell, John; Foskett, David

ISBN 10: 1444170082 / ISBN 13: 9781444170085

Published by Hodder Education, UK, 2013

About this Item

12th Edition. Hardback copy in pictorial boards, no dustjacket as issued. 673pp. Colour photographs. Not library copy, no inscriptions. Light indentations to rear boards. (21/6).

Seller Inventory # ABE-1535790978927

Bibliographic Details

• Title: Practical Cookery - For Level 2 NVQ and Apprenticeships
• Publisher: Hodder Education, UK
• Publication Date: 2013
• Language: English
• ISBN 10: 1444170082
• ISBN 13: 9781444170085
• Binding: Hardcover
• Edition: 5th or later Edition
• Condition: Very Good
• Dust Jacket Condition: No Jacket

About this title

Synopsis

Practical Cookery has been training chefs for 50 years. It is the only book you need to support you through your training, and will serve as a recipe book and reference source throughout your career.



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.



- Now with video links: Use the QR code or web link to view some of the recipes on your smartphone, laptop or tablet.- Teaching the best in the business for 50 years - don't train to be a chef without it.



CONTENTS:



1. Methods of cooking

2. Stocks, soups and sauces

3. Cold preparation

4. Eggs

5. Pasta, gnocchi and rice

6. Fish and shellfish

7. Meat and offal

8. Poultry and game

9. Vegetables, pulses and grains

10. Potatoes

11. Pastry

12. Healthy eating

13. Maintain, handle and clean knives

14. Maintain a safe, hygenic and secure working environment

15. Maintain food safety

16. Work as part of a team

About the Author

John Campbell runs John Campbell Restaurants and is an honorary professor at the University of West London. As Executive Head Chef at The Vineyard at Stockcross, his achievements included two Michelin stars. John opened Coworth Park in 2010 with the Dorchester Collection as Director of Food and Beverage, earning the fine dining restaurant a Michelin star in the first year of trading.

Professor David Foskett MBE CMA FIH is Head of School at the London School of Hospitality and Tourism at the University of West London.

Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City & Guilds Diplomas in Professional Cookery, and is a consultant for two major awarding bodies.

Patricia Paskins MHCIMA is a Senior Hospitality Lecturer and a Work-Based Learning Tutor at the London School of Hospitality and Tourism at the University of West London.