Practical Cookery
11th Edition
[Includes CD-ROM]
By John Campbell, et al.
April 2008
Hodder Education
Distributed By Trans-Atlantic Publications
ISBN: 9780340948378
694 Pages, Illustrated, 7 3/4 x 10"
$77.50 Hardcover
Tasty as the 10th edition, but with several new courses!
Following extensive consultation and feedback from hospitality and catering
teachers all over the UK, the new edition of Practical Cookery will
feel reassuringly familiar but has been thoroughly updated and underpinned
by a host of new resources to support centres in the delivery of NVQ and
VRQ Level 2 courses.
Key features include:
Over 60 brand new recipes
Additional material and updates to every chapter, all clearly mapped to the
NVQ and VRQ Level 2 specifications
Chef's tips by John Campbell providing practical, useful advice
Included with the book is a feature-packed DVD powered by Hodder Arnolds
new e learning platform, Dynamic Learning.
DVD features include:
More than 50 videos of key techniques demonstrated by John Campbell
Interactive knowledge quizzes Diagrams, charts and photos for portfolio use.
- More than 60 brand new recipes, reflecting contemporary trends, special diets and international cuisine
- More high quality photos of finished dishes
- A brand new page design making the book even easier to use
- Close alignment to the S/NVQ and VRQ, including mapping grids, more information on key commodities and other new content
- The wide range of recipes that puts Practical Cookery at the core of every chef's repertoire
- Includes a DVD with 19 videos of key methods and techniques, an interactive knowledge quiz for NVQ test preparation and other exciting features
Table of Contents:
| Introduction | ||||
| Nutritional analysis | ||||
| Conversion tables | ||||
| How to use this book | ||||
| How to use the Dynamic Learning CD-ROM | ||||
| Healthy eating | ||||
| Methods of cookery | ||||
| Stocks, soups and sauces | ||||
| Cold preparation | ||||
| Egg dishes | ||||
| Pasta and rice | ||||
| Fish and shellfish | ||||
| Meat | ||||
| Poultry and game | ||||
| International dishes | ||||
| Vegetarian dishes | ||||
| Vegetables, pulses and grains | ||||
| Potatoes | ||||
| Pastry | ||||
| Snacks, light meals, savouries and convenience foods | ||||
| Investigating the catering and hospitality industry | ||||
| Food safety, hygiene and security | ||||
| Health and safety | ||||
| Teamwork | ||||
| Kitchen operations, costs and menu planning | ||||
| Applying workplace skills | ||||
| Kitchen documentation and ordering stock | ||||
| Cook-chill and cook-freeze | ||||
| Setting up and closing a kitchen | ||||
| Glossary |
About the Author(s):
John Campbell is Executive Chef at the Vineyard at Stockcross, where he has received many accolades includingtwo RisingMichelin stars and Restaurant Chef of the Year 2006.
Professor David Foskett MBE FHCIMA is a best-selling author and Catering Educator of the Year 2004. He is Associate Dean of 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 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).
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