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Practical cookery / John Campbell, David Foskett and Victor Ceserani

By: Campbell, John [author]Contributor(s): Foskett, David [co-author] | Ceserani, Victor [co-author]Material type: Text

TextPublication details: UK : Hodder Education, c2008Edition: Eleventh EditionDescription: x, 694 pages : color illustrations ; 25 cmISBN: 9780340948378Subject(s): COOKERY | PRACTICAL COOKERY | CATERING | COOKINGLOC classification: TX 820 .C36 2008

Contents:

1. Healthy eating -- 2. Methods of cookery -- 3. Stocks, soups and sauces -- 4. Cold preparation -- 5. Egg dishes -- 6. Pasta and rice -- 7. Fish and shellfish -- 8. Meat -- 9. Poultry and game -- 10. International dishes -- 11. Vegetarian dishes -- 12. Vegetables, pulses and grains -- 13. Potatoes -- 14. Pastry -- 15. Snacks, light meals, savouries and convenience foods.

Summary: Features: over 60 recipes; additional material every chapter, all clearly mapped to the NVQ and VRQ Level 2 specifications; chef's tips by John Campbell providing practical, useful advice. This book also features a DVD which includes: 19 videos of techniques; interactive knowledge quizzes; and diagrams, charts, and photos.

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 820 .C36 2008 (Browse shelf (Opens below))	c.1	Available		NULIB000000541

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Previous	GC TX 820 .G57s 2007 Study guide to accompany professional cooking /	GC TX 820 .C36 2006 c.1 Advanced Practical Cookery : A textbook for education & industry /	GC TX 820 .C36 2006 c.2 Advanced Practical Cookery : A textbook for education & industry /	GC TX 820 .C36 2008 Practical cookery /	GC TX 820 .F67 2009 c.1 Foundation practical cookery /	GC TX 820 .F67 2009 c.2 Foundation practical cookery /	GC TX 820 .F68 2011 400 budget best-ever recipes : how to create fuss-free, economical and delicious dishes for all the family, with fabulous recipes shown step by step in more than 1800 beautiful photographs /	Next

Includes index.

1. Healthy eating --
2. Methods of cookery --
3. Stocks, soups and sauces --
4. Cold preparation --
5. Egg dishes --
6. Pasta and rice --
7. Fish and shellfish --
8. Meat --
9. Poultry and game --
10. International dishes --
11. Vegetarian dishes --
12. Vegetables, pulses and grains --
13. Potatoes --
14. Pastry --
15. Snacks, light meals, savouries and convenience foods.

Features: over 60 recipes; additional material every chapter, all clearly mapped to the NVQ and VRQ Level 2 specifications; chef's tips by John Campbell providing practical, useful advice. This book also features a DVD which includes: 19 videos of techniques; interactive knowledge quizzes; and diagrams, charts, and photos.

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