Practical Cookery

This is the ninth edition of the popular NVQ level 1 and 2 catering textbook. It has been updated to include a full range of contemporary recipes and methods, and photographs reflect modern presentation styles, though traditionalists will also find French names beside every classic recipe.

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This volume has been a popular textbook since the 1970s. This new edition has been rewritten to ensure the inclusion of a full range of contemporary recipes and methods, as well as to ensure a new look for the millennium. It includes a wealth of photographs which reflect modern presentation styles, and the book now includes more recipes, though traditionalists will be reassured by the French names beside every classic recipe. The book aims to provide an introductory textbook for NVQ level 2 and 3 catering students and above.