Practical cookery /
John Campbell, David Foskett and Victor Ceserani
- Eleventh Edition
- UK : Hodder Education, c2008.
- x, 694 pages : color illustrations ; 25 cm.
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.