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).

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Dati bibliografici

Titolo: Practical Cookery - For Level 2 NVQ and Apprenticeships
Editore: Hodder Education, UK
Data di pubblicazione: 2013
Lingua: Inglese
ISBN 10: 1444170082
ISBN 13: 9781444170085
Rilegatura: Hardcover
Edizione: 5th or later Edition
Condizione: Very Good
Condizione della sovraccoperta: No Jacket

Descrizione articolo

Riassunto

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.

Informazioni sull?autore

Award-winning chef John Campbell has recently opened the fine dining restaurant 'John Campbell at Coworth Park' in partnership with the Dorchester Collection: it offers a bespoke dining experience with particular focus on local produce and a unique interpretation of classic dishes. 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 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 and, in 2008, received France's Agricultural Order of Merit for his work promoting French food and food education.

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 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.

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