Practical cookery / David Foskett, Victor Ceserani, Ronald Kinton.

By:

Foskett, David, 1951-

Contributor(s):

Material type: Text

TextPublication details: London : Hodder & Stoughton, 2004.Edition: 10th edDescription: ix, 598 p. : col. ill. ; 25 cmISBN:

0340811471

Subject(s):

Cookery

DDC classification:

641.5 FOS

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Standard Loan	Moylish Library Main Collection	641.5 FOS (Browse shelf(Opens below))	Available		39002100369587

Enhanced descriptions from Syndetics:

Over the last forty years Practical Cookery has established itself as the key textbook for all catering students. To ensure its continued relevancy, this new edition incorporates input from some of the leading figures in the catering industry. The book contains brand new recipes, speciallycommissioned photographs, a new page design, and is in full colour thoughout.Topics include:Tips for healthy eatingNew guidance on the nutritional value of each recipeMethods of cookeryInternational dishesStocks, soups and sauces

Includes index.

Table of contents provided by Syndetics

1 The working environment
2 Nutrition and healthy eating
3 Methods of cookery
4 Stocks, soups and sauces
5 Hors d'oeuvre, salads, cooked/cured/prepared food
6 Eggs
7 Pasta and rice
8 Fish and shellfish
9 Meat and poultry
10 Ethnic dishes
11 Vegetarian dishes
12 Vegetables and pulses
13 Potatoes
14 Pastry
15 Snacks, light meals, savouries and convenience foods

Author notes provided by Syndetics

Victor Ceserani, David Foskett, and Ronald Kinton have been at the forefront of catering education for decades. Each brings a wealth of experience and expertise to this revised edition of an industry standard. In 2004 David Foskett was honoured with a Special Award from the Craft Guild ofChefs for outstanding achievement in Catering Education.