Campbell, John,  1969- <br/><br/>
Practical cookery. 

 - 11th ed. /  John Campbell, David Foskett, Victor Ceserani. 
 - London :  Hodder Education,  2008. 
 - x, 694 p. :  col. ill. ;  26 cm. 
<br/><br/> Previous ed.: published as by David Foskett, Victor Ceserani, Ronald Kinton. London: Hodder & Stoughton, 2004.  Includes index.  DVD-ROM in back pocket. 
<br/><br/>1.Healthy eating --2.Methods of cookery -- 3.Stocks, soups and sauces -- 4.Cold preparation -- 5.Egg dishes -- 6.Pasta and rice -- 7.Fish and shellfish -- 8.Meat -- 9.Poultry and game -- 10.International dishes -- 11.Vegetarian dishes -- 12.Vegetables, pulses and grains -- 13.Potatoes -- 14.Pastry -- 15.Snacks, light meals, savouries and convenience foods. 
<br/><br/> The market-leading catering textbook for over 30 years, 'Practical Cookery' has now been updated to include a full range of up-to-date recipes and methods, as well as to ensure a new look for the millennium. 
<br/><br/><label>ISBN: </label>9780340948378 (hbk.) :  £22.99 9780340948378 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery.<br/>Food and Drink.<br/>Educational: Business studies & economics<br/>For NVQ / SVQ (National / Scottish Vocational Qualification)<br/>Hotel & catering trades
<br/><br/><label>LC Class. No.: </label>TX651 
<br/><br/><label>Dewey Class. No.: </label>641.5 CES