Practical Cookery Book And Dynamic Learning DVD

ISBN: 9780340948378
Author: V. Ceserani, D. Foskett, etc.
Publisher: Arnold
Series: Cooking
Cover: Hardback

20% Discount when ordering 20+ copies

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
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
Poultry and game
International dishes
Vegetarian dishes
Vegetables, pulses and grains
Snacks, light meals, savouries and convenience foods
Investigating the catering and hospitality industry
Food safety, hygiene and security
Health and safety
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

Practical Cookery, 12th Edition

ISBN: 9781444170085
Author: Campbell, John & Others
Publisher: Hodder Education
Series: Cooking
Cover: Hardback

20% Discount when ordering 20+ copies

Publication Date: April 27, 2012

Practical Cookery has been training chefs for 50 years. It is the only book you need to support you through your training, and will serve as a recipe book and reference source throughout your career. With over 600 recipes in the book, and more online, the range is unsurpassed. Many recipes have been developed and updated, using modern techniques and methods tested in real working kitchens. Others are traditional, reliable favourites that have grown up with Practical Cookery. Now with video links: Use the QR code or web link to view some of the recipes on your smartphone, laptop or tablet. Teaching the best in the business for 50 years - don't train to be a chef without it.

Biographical note
Award-winning chef John Campbell has recently opened the fine dining restaurant "John Campbell at Coworth Park" in partnership with the Dorchester Collection: it offers a bespoke dining experience with particular focus on local produce and a unique interpretation of classic dishes. 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 CMA FIH is a best-selling author. He is Head of School at the London School of Hospitality and Tourism at the University of West London. He was awarded Catering Educator of the Year 2004 and, in 2008, received France's Agricultural Order of Merit for his work promoting French food and food education. Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City and Guilds Diplomas in Professional Cookery, and is a consultant and principal examiner for the Hospitality Diploma for two major awarding bodies. Patricia Paskins MHCIMA is a Hospitality Lecturer and Work-Based Learning Fellow at the London School of Hospitality and Tourism at the University of West London. Gary Farrelly is a Lecturer in Culinary Arts at the University of West London.

Practical Cookery Level Recipes For Hospitality (Int 1 & 2)

ISBN: 9781444110722
Author: Findlay, Graeme & G Smith
Publisher: Hodder Gibson
Series: Cooking
Cover: Paperback

20% Discount when ordering 20+ copies

Practical Cookery Recipes for Hospitality Intermediate 1 and 2 provides 90 recipes. It also contains an invaluable chapter on writing a Plan of Work, with techniques and strategies to support candidates and teachers. Written in the unique format of 2 and 4 portion recipes, the content also aims to help teachers and students in the skills for planning to cook two or three dishes, one of the key skills required for the external assessment in Hospitality. Each recipe is offered with full nutritional analysis.

Publication Date: October 2010

Professional Patisserie: For Levels 2, 3 & Prof. Chefs

ISBN: 9781444196443
Author: Burke, M., C. Barker et Al
Publisher: Hodder Education
Series: Comp Therapies
Cover: Paperback

Publication Date: September 27, 2013

20% discount when ordering 20 or more copies

Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef.

Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance existing skills further.

- Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products and processes, from petit fours to chocolate and decorative pieces

- Navigate your way through each chapter easily with helpful grids identifying the recipes suitable for Level 2, Level 3 or the more advanced practitioner - Learn from past mistakes with 'What went wrong?' sections that give clear analysis supported by photographs

Sample Page