Practical Cookery - David Foskett, John Campbell

Practical Cookery

Media-Kombination
704 Seiten
2008 | 11th Revised edition
Hodder Education
978-0-340-94837-8 (ISBN)
38,80 inkl. MwSt
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Features: over 60 recipes; additional material every chapter, all clearly mapped to the NVQ and VRQ Level 2 specifications; chef's tips by John Campbell providing practical, useful advice. This book also features a DVD which includes: 19 videos of techniques; interactive knowledge quizzes; and diagrams, charts, and photos.
Tasty as the 10th edition, but with several new courses! Following extensive consultation and feedback from hospitality and catering teachers all over the UK, the new edition of Practical Cookery will feel reassuringly familiar but has been thoroughly updated and underpinned by a host of new resources to support centres in the delivery of NVQ and VRQ Level 2 courses. Key features include: Over 60 brand new recipes Additional material and updates to every chapter, all clearly mapped to the NVQ and VRQ Level 2 specifications Chef's tips by John Campbell providing practical, useful advice 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.

John Campbell is Director of Cuisine and Food and Beverage at Dorchester Collection's Coworth Park. Previously he was Executive Chef at the Vineyard at Stockcross, where he 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 and Catering Educator of the Year 2004. He is Associate Dean and Head 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 College of Higher Education (now Thames Valley University).

Erscheint lt. Verlag 25.3.2008
Zusatzinfo 384
Verlagsort London
Sprache englisch
Maße 193 x 255 mm
Gewicht 1740 g
Themenwelt Weitere Fachgebiete Handwerk
ISBN-10 0-340-94837-X / 034094837X
ISBN-13 978-0-340-94837-8 / 9780340948378
Zustand Neuware
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