Book practical cookery: student book level 1 ISBN 034098399X

Browse main categories

How to Make Money Online ?!
Are you an interested in planning to start an online business or do you just want to start an online shop ? Peter Kent and Jill K Finlayson, in their top selling book “How to Make Money Online with eBay, Yahoo!, and Google” (ISBN: 978-0072262612), introduce you to a step-by-step plan to generate revenue online and maximize profits. It helps you reach targeted buyers using strategic search engine placements ....

Title: Practical Cookery Level 1 Student Book with Dynamic Learning: Student Book
Author: Professor David FoskettPatricia PaskinsJohn CampbellVictor Ceserani
ISBN: 034098399X
EAN: 9780340983997
300 Pages
Publisher: Hodder Arnold
Binding: Paperback
Publication date: 2009-03-27

shop	cond.	avail.	price	delivery costs	total
	NEW		£ 18.99	free on orders over £ 20	£ 20.99	Buy now
	NEW		£ 18.99	free on orders over £ 19	£ 21.74	Buy now
	NEW		£ 18.99	£ 2.75	£ 21.74	Buy now

Practical Cookery 10th Edition will be the ultimate "must-have" buy for all young cooks and chefs alike. -- Michel Roux, OBE(HON), CMA, CONM, (CMOF, 76) 20031001 As each edition arrives it gets better and better - It is like a good wine, getting better with age. -- Mr C Withers, Gateshead College, UK 20040526 Practical Cookery" is the one and only piece of equipment a catering student can't do without. -- Barry Gregory, Chief Lecturer, Halesowen College, West Midlands 20040526

Practical Cookery 10th Edition will be the ultimate "must-have" buy for all young cooks and chefs alike. (Michel Roux, OBE(HON), CMA, CONM, (CMOF, 76) )

As each edition arrives it gets better and better - It is like a good wine, getting better with age. (Mr C Withers, Gateshead College, UK )

Practical Cookery is the one and only piece of equipment a catering student can't do without.

(Barry Gregory, Chief Lecturer, Halesowen College, West Midlands )

Over 45 years, Practical Cookery has established itself as a must have for all catering students. Now, for the first time, an edition of Practical Cookery has been written especially for Foundation-level students. The book includes:
- Plain, simple language and terminology
- Over 100 recipes
- Easy to read design and layout
- Hundreds of clear photos and diagrams, including every finished dish, key commodities and step-by-step sequences
- Index and glossary that are clear and accessible
- Clear mapping to NVQ and VRQ qualifications and the L1 Hospitality Diploma

Foundation Practical Cookery will not overestimate students' ability level or assume too much knowledge.

The Dynamic Learning DVD-ROM inside the book provides students with additional resources.

Over 45 years, Practical Cookery has established itself as a must have for all catering students. Now, for the first time, an edition of Practical Cookery has been written especially for Foundation-level students. The book includes: - Plain, simple language and terminology - Over 100 recipes - Easy to read design and layout - Hundreds of clear photos and diagrams, including every finished dish, key commodities and step-by-step sequences - Index and glossary that are clear and accessible - Clear mapping to NVQ and VRQ qualifications and the L1 Hospitality Diploma Foundation Practical Cookery will not overestimate students' ability level or assume too much knowledge. The Dynamic Learning DVD-ROM inside the book provides students with additional resources.

John Campbell is Executive Chef at the Vineyard at Stockcross, where he has received many accolades including two Michelin stars, and the Chef Award and Education and Training Award at the 2008 Cateys.

Professor David Foskett MBE FHCIMA is a best-selling author. He is Associate Dean and Head of School at the London School of Tourism, Hospitality and Leisure at Thames Valley University. 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.

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).

2007-07-04 Colourful

I have been using the book for years and I am pleased the colours have been improved.
The book is full of classical ideas and basic skills which a young chef will find useful