Designed for students and professionals working towards the NVQ Level 3 in Food Preparation and Cooking, this book is based on the previously available "Contemporary Cookery", but contains a higher emphasis on food preparation skills and provides more detail on the commodities and types of ingredients used. There is particular emphasis on kitchen and larderwork elements. All the recipes are linked to appropriate NVQ units and elements and the key preparation elements are illustrated. The recipes are for four and ten portions and give metric and imperial measurements.

Advanced practical cookery

Ceserani, Victor

Foskett, David

Kinton, Ronald

Hodder Arnold H&S

Questions and Answers on the Theory of Catering

Crafts, Hobbies & Home

Home Improvement & Design

Arnold

Written specifically for skilled craft NVQ students and chefs, this edition has been revised and updated to include extra information on food allergies, sauces, butters and processed meats. There are also additional pastry, soup and water ice recipes.

Advanced Practical Cookery

Hodder Educational

Highly illustrated, this text forms an ideal introductory resource and supporting text for students at higher levels.

Food Preparation and Cooking with Food Service (NVQ/SVQ Workbook)

This text for hospitality and catering students has been restructured and updated to provide a guide to product knowledge, menu planning, nutrition and hygiene, and supervisory and management skills. It is suitable for NVQ, GNVQ, diploma and degree courses.

The Theory of Catering

Travel

Hodder Education

Practical Cookery 9th edition continues to provide catering students with the comprehensive information and step-by-step guidelines that they need. The wide range of recipes is attractively presented, with clear instructions, troubleshooting tips, nutritional information, illustrative photographs and useful suggestions for developing original recipe ideas. The text also contains user-friendly coverage of all the basics of practical cookery - recipe balance, basic skills and metholdology, presentation of food, information on healthy eating and basic nutrition, as well as hygienic procdeures for the sotage, preparation, cooking and serving of food.

Practical Cookery

Cookbooks, Food & Wine

Over the last forty years Practical Cookery has established itself as the key textbook for all catering students. To ensure its continued relevancy, this new edition incorporates input from some of the leading figures in the catering industry. The book contains brand new recipes, specially commissioned photographs, a new page design, and is in full colour thoughout. Topics include: Tips for healthy eating New guidance on the nutritional value of each recipe Methods of cookery International dishes Stocks, soups and sauces

Professional Cooking

Hodder Arnold

This new edition of the companion text to the ever-popular Practical Cookery features an all-new 128 pp colour section, contemporary new recipes, and specialy commissioned photographs. Advanced Practical Cookery is written specifically for skilled craft students and chefs, and is suitable for the highest training levels. With over 500 recipes and up-to-date information on areas such as food allergies and processed meats, Advanced Practical Cookery helps students to develop both the skills and experience they need to succeed at this level. Traditional and contemporary recipes involoving more complex food preparation techniques from around the world are included along with contributions from leading Brititsh chefs and caterers, making this text essential reading for students wanting to develop a successful career in the industry.

Cesarani, Victor

Business & Money

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.

Advanced Practical Cookery: A Textbook for Education & Industry

Campbell, John

Ceserani and Kinton's The Theory of Catering is a core text for every hospitality and catering student, delivering a comprehensive overview of the industry as a whole and presenting the theory necessary for competent professional practice. The content follows the food chain through its natural path, from commodity and its science, through delivery from the supplier, storage, preparation and production, to final service to the waiting customer. First published in 1964, this latest 11th edition has been comprehensively revised to reflect changes in the industry, including the new hygiene standards introduced in January 2006 and up-to-date information on the new licensing laws. The content continues to be divided into six parts covering, in turn: the hospitality industry as a whole, including current influences and trends; food commodities, nutrition and science; planning, production and service; organization and business development; and legislation. S/NVQ and VRQ mapping grids are included for ease of use. The companion digital resource, a new feature for this edition, includes 16 video clips highlighting key aspects of the industry and a Knowledge Quiz facility that enables students to test their knowledge of catering theory as they work through the book and their course, and prepare for examinations and assessment. The Resource Center makes available all the photos and digital artwork, tables and charts from the book that students can drop into essays, reports and presentations, helping them to complete their coursework and enhance the quality and presentation of what they produce.

Ceserani and Kinton's the Theory of Catering

Industries

Hodder Education Publishers

See the best price to sell, buy, or rent books by Foskett, David. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Foskett, David

See the best price to sell, buy, or rent books by Foskett, David. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Advanced practical cookery

Questions and Answers on the Theory of Catering

Advanced Practical Cookery

Food Preparation and Cooking with Food Service (NVQ/SVQ Workbook)

The Theory of Catering

Practical Cookery

Practical Cookery

Advanced Practical Cookery

Advanced Practical Cookery: A Textbook for Education & Industry

Ceserani and Kinton's the Theory of Catering