Practical cookery / John Campbell, Victor Ceserani, David Foskett.

By:

Campbell, John, 1969-

Contributor(s):

Material type: Text

TextPublication details: London : Hodder Arnold, 2008.Edition: 11th edDescription: x, 694 p. : ill. ; 26 cm + 1 DVD/ROM (12 cm.)ISBN:

034094837X (hbk.)
9780340948378 (hbk.)

Subject(s):

Cookery

DDC classification:

641.5 CAM

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Standard Loan	Moylish Library Main Collection	641.5 CAM (Browse shelf(Opens below))	1	Available		39002100345223

Enhanced descriptions from Syndetics:

Following extensive consultation and feedback from hospitality and catering teachers the new edition of Practical Cookery will feel reassuringly familiar but has been thoroughly updated and underpinned by a host of new resources. 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.

Previous ed.: published as by David Foskett, Victor Ceserani, Ronald Kinton. London: Hodder & Stoughton, 2004.

Includes index.

Includes DVD.

Table of contents provided by Syndetics

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

Author notes provided by Syndetics

John Campbell is Executive Chef at the Vineyard at Stockcross, where he has received many accolades including two Michelin 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 andHead of School at 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 Collegeof Higher Education (now Thames Valley University).