Practical cookery : for level 2 NVQ and apprenticeships.
Material type: TextPublication details: London : Hodder Education, 2012.Edition: 12th ed. / John Campbell ... [et al.]Description: xiv, 674 p. : col. ill. ; 26 cmISBN:- 9781444170085 (hbk.) :
- 9781444176827 (HELPE)
- 1444170082 (hbk.) :
- 9781444170085 (hbk.) :
- 641.5 CAM
- TX651
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Short Loan | TUS: Midlands, Main Library Athlone General Lending | 641.5 CAM (Browse shelf(Opens below)) | 1 | Available | 217784 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.5 CAM (Browse shelf(Opens below)) | 1 | Available | 217266 |
Previous ed.: published as by John Campbell, David Foskett and Victor Ceserani. 2008.
Includes index.
Methods of cooking -- 2.Stocks, soups and sauces -- 3.Cold preparation -- 4.Eggs -- 5.Pasta, gnocchi and rice -- 6.Fish and shellfish -- 7.Meat and offal -- 8.Poultry and game -- 9.Vegetables, pulses and grains -- 10.Potatoes -- 11.Pastry -- 12.Healthy eating -- 13.Maintain, handle and clean knives -- 14.Maintain a safe, hygenic and secure working enviroment -- 15.Maintain food safety -- 16.Work as part of a team.
The market-leading catering textbook for 50 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.