- Paperback: 464 pages
- Publisher: Hodder Education; 4 edition (25 Aug 2006)
- Language English
- ISBN-10: 0340912359
- ISBN-13: 978-0340912355
- Product Dimensions: 24.2 x 18.8 x 3.2 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 255,270 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
Mr A Matthews, Coleg Gwynedd College
Excellent - ideal for level 3
--This text refers to an out of print or unavailable edition of this title.
RJ Curtis, Northampton College
The standard text book for NVQ3
--This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Paperback
This book is very good for advanced cookery, its got everything a chef will need however it lacks the additions enough pictures that we liked in the old models, as for the recipes they are easy to follow, i will recommend to any one.
29 of 38 people found the following review helpful
Format:Hardcover
as a chef this is the book not to go with out.
from trainning over 12 years ago i have used this series of book, it is the most informational on all our practices and techniques and contains everything a proffesional chef needs to know in any 5 star hotel. so if your just intrested in french cuisine or are going into chefing dont be with out your practical cookery it is your life line
from trainning over 12 years ago i have used this series of book, it is the most informational on all our practices and techniques and contains everything a proffesional chef needs to know in any 5 star hotel. so if your just intrested in french cuisine or are going into chefing dont be with out your practical cookery it is your life line
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