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Book by Campbell John Foskett David Rippington Neil Paskin
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Practical Cookery ... will be the ultimate "must-have" buy for all young cooks and chefs alike. (Michel Roux OBE)
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, UK)
'Well researched and written in relation to City & Guilds NVQ standards...' (Chris Ward, Thurrock & Basildon College)
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.
1. Methods of cooking 2. Stocks, soups and sauces 3. Cold preparation 4. Eggs 5. Pasta, gnocchi and rice 6. Fish and shellfish 7. Meat and offal 8. Poultry and game 9. Vegetables, pulses and grains 10.Potatoes 11. Pastry 12. Healthy eating 13. Maintain, handle and clean knives 14. Maintain a safe, hygenic and secure working environment 15. Maintain food safety 16. Work as part of a team
This resource is supported by Booker Group PLC, the UK's leading food and drink wholesaler. Visit www.booker.co.uk for more information.
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