Advanced Practical Cookery
Author: Victor Ceserani
Publisher: Hodder Education
Published: 1995-01-01
Total Pages: 555
ISBN-13: 9780340611531
DOWNLOAD EBOOKRead and Download eBook Full
Author: Victor Ceserani
Publisher: Hodder Education
Published: 1995-01-01
Total Pages: 555
ISBN-13: 9780340611531
DOWNLOAD EBOOKAuthor: John Campbell
Publisher:
Published: 2006
Total Pages: 0
ISBN-13: 9780340912355
DOWNLOAD EBOOKem>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.
Author: Victor Ceserani
Publisher: Hodder Education
Published: 2002
Total Pages: 416
ISBN-13: 9780340848531
DOWNLOAD EBOOKThis 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.
Author: David Foskett
Publisher: Hodder Education
Published: 2012-03-30
Total Pages: 754
ISBN-13: 1444169742
DOWNLOAD EBOOKA core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ). Retaining the pedigree and reliability of Advanced Practical Cookery, combined with engaging features, this new book is written by expert authors to ensure your students are fully prepared and have everything they need to succeed on level 3 courses in food preparation and cookery. As well as being a perfect match for the Level 3 Diploma in Professional Cookery, this book also supports other qualifications, including NVQs in Food Preparation and Cookery, Kitchen and Larder, and Patisserie and Confectionery.
Author: Harry Louis Cracknell
Publisher: Cengage Learning EMEA
Published: 1999
Total Pages: 0
ISBN-13: 9781861528735
DOWNLOAD EBOOKPractical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
Author: David Foskett
Publisher: Hodder Education
Published: 2019-07-08
Total Pages: 1602
ISBN-13: 1510461515
DOWNLOAD EBOOKTrust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. · Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. · Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. · Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control. · Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. · Allows students to showcase the practical skills required for assessment with new 'Show it' activities. · Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.
Author: Charles Francatelli
Publisher: BoD – Books on Demand
Published: 2009
Total Pages: 102
ISBN-13: 3861951266
DOWNLOAD EBOOKThe first cookery book for those who could not afford a cook - the so called working classes. First edited in 1852, this book is both: A rich source for traditional recipes and a picture of a changing society in the early 19th century.
Author: David Foskett
Publisher: Hodder Education
Published: 2017-06-26
Total Pages: 1532
ISBN-13: 1510401334
DOWNLOAD EBOOKMaster culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 3 Advanced Technical Diploma in Professional Cookery to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. This edition is published in partnership with City & Guilds, further enhancing the book's reputation as the gold standard in the Hospitality and Catering industry. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book
Author: David Foskett
Publisher: Hodder Education
Published: 2015-05-29
Total Pages: 1336
ISBN-13: 1471839621
DOWNLOAD EBOOKMaster culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book