Practical Cookery

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 CMA FIH is a best-selling author. He is 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).

Foreword by Prue Leith Introduction Part 1 Theory Introduction to the catering and hospitality industry Teamwork Health and safety awareness Introduction to healthier foods and special diets Introduction to kitchen equipment Introduction to personal workplace skills Regeneration of pre-prepared food Food safety in catering Part 2 Practice Introduction to Part 2 Methods of cookery Stocks, soups and sauces Cold food preparation Egg dishes Pasta Rice and grains Fish Lamb Beef Pork and bacon Poultry Vegetables and vegetarian food Pastry