Trust the resources that have trained the very best chefs in the industry for 50 years to be the only things you need to support your training and development in your professional career. Practical Cookery for the Level 2 VRQ is structured exactly around the units and requirements of the Level 2 Diploma in Professional Cookery (the VRQ). The range and breadth of skills, techniques and recipes is unsurpassed: the recipes cover the latest techniques and methods used in a real, Michelin star kitchen, as well as the classic dishes that every chef should know. This edition now includes QR codes and web links so you can view videos of recipes and techniques on your smart phone, laptop or tablet. - Utilise an incredible range of over two hundred recipes designed to help you improve every technique - Learn on the go with easy-to-access videos - Be confident that you are progressing through your course with chapters mapped directly to qualification units 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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John Campbell runs John Campbell Restaurants and is an honorary professor at the University of West London. As Executive Head Chef at The Vineyard at Stockcross, his achievements included two Michelin stars. John opened Coworth Park in 2010 with the Dorchester Collection as Director of Food and Beverage, earning the fine dining restaurant a Michelin star in the first year of trading. Professor David Foskett MBE CMA FIH is Head of School at the London School of Hospitality and Tourism at the University of West London. Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City & Guilds Diplomas in Professional Cookery, and is a consultant and examiner for two major awarding bodies. Patricia Paskins MHCIMA is a Senior Hospitality Lecturer and a Work-Based Learning Tutor at the London School of Hospitality and Tourism at the University of West London.Review:
Practical Cookery is an essential student textbook to learn the fundamentals of classical cookery. A book that many successful chefs have trained on and has proved its success over the last 50 years. Heston Blumenthal Practical Cookery will be the ultimate "must-have" buy for all cooks and young chefs alike. Michel Roux OBE
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Descripción Hodder Education, 2012. Paperback. Estado de conservación: Acceptable. Slight shelfwear to the spine. Previous owners name on the page ends has been crossed over multiple times. (Hence Acceptable) Good reading copy. Acceptable: a readable copy. All pages and the cover are intact (dust cover may be missing). Pages can include considerable notes--in pen or highlighter--but notes cannot obscure the text. Most items will be dispatched the same or the next working day. Nº de ref. de la librería mon0007832474
Descripción Hodder Education, 2012. Paperback. Estado de conservación: Good. A few small marks to page edges Good condition is defined as: a copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Most items will be dispatched the same or the next working day. Nº de ref. de la librería mon0008107891
Descripción Paperback. Estado de conservación: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Nº de ref. de la librería GOR005792631
Descripción Hodder Education, 2012. Paperback. Estado de conservación: Used: Good. Nº de ref. de la librería SONG144417911X