Written specifically for skilled craft NVQ students and chefs, this edition has been revised and updated to include extra information on food allergies, sauces, butters and processed meats. There are also additional pastry, soup and water ice recipes.
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Review
The standard text book for NVQ3 (RJ Curtis, Northampton College 2002-07-01)
Excellent - ideal for level 3 (Mr A Matthews, Coleg Gwynedd College 2002-09-01) --This text refers to an out of print or unavailable edition of this title.
Excellent - ideal for level 3 (Mr A Matthews, Coleg Gwynedd College 2002-09-01) --This text refers to an out of print or unavailable edition of this title.
About the Author
Victor Ceserani MBE CPA MBA FHCIMA is the world-renowned co-author, with Ronald Kinton, of Practical Cookery and 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).
Professor David Foskett MBE FHCIMA is a best-selling author and Catering Educator of the Year 2004. He is Associate Dean of the London School of Tourism, Hospitality and Leisure at Thames Valley University.
Professor David Foskett MBE FHCIMA is a best-selling author and Catering Educator of the Year 2004. He is Associate Dean of the London School of Tourism, Hospitality and Leisure at Thames Valley University.
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful
By sammens
Format:Paperback|Amazon Verified Purchase
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
By A Customer
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
Format:Hardcover|Amazon Verified Purchase
A very good cook book which shows you how to joint meats and shows you how to cook food from around the world.
By Summer
Format:Hardcover|Amazon Verified Purchase
This edition of the book is the best version of this professional catering workbook in the estimation of a chef who trained with Mr Ceserani.
By h delgado
Format:Paperback|Amazon Verified Purchase
Great book for cooking intusiasts it has great recipes the only down side is that hasn't got pictures . Got this book because my tutor in culinary school recommend me so if you serious bout cooking buy it .
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