Advanced Practical Cookery - Couverture souple

Ceserani, Victor; Foskett, David; Kinton, Ronald

Couverture souple

ISBN 10 : 0340611537 ISBN 13 : 9780340611531

Editeur : Hodder Arnold H&S, 1995

Synopsis

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.

A propos du livre

Présentation de l'éditeur

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.

Biographie de l'auteur

John Campbell is Director of Cuisine and Food and Beverage at Dorchester Collection's Coworth Park. 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 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 Practical Cookery and 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).

Détails de l'édition

• Éditeur: Hodder Arnold H&S
• Date d'édition: 1995
• Langue: anglais
• ISBN 10: 0340611537
• ISBN 13: 9780340611531
• Reliure: Broché
• Nombre de pages: 400
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible