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Cooking Explained (Paperback)

by Barbara Hammond (Author), Jill Davies (Editor)

4.8 out of 5 stars See all reviews (4 customer reviews)

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Product details

Paperback: 353 pages
Publisher: Longman; 3Rev Ed edition (Oct 1988)
Language English
ISBN-10: 0582331846
ISBN-13: 978-0582331846

Average Customer Review: 4.8 out of 5 stars See all reviews (4 customer reviews)

Amazon.co.uk Sales Rank: 547,462 in Books (See Bestsellers in Books)

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Product Description

Synopsis
Jill Davies has revised this edition which is designed for students studying food and nutrition at GCSE and A level and for those following BTEC and teacher training courses. The textbook provides information essential to assignments and investigations and stresses diet and its effect on overall health. It looks at the components of food and food types, as well as giving recipes arranged by food varieties. Information is presented in such a way that meals can be planned and recipes developed with various factors in mind, including dietary goals, different customs and religious beliefs and the function and interaction of certain foods types. Large summary tables are given for easy reference, on such topics as kitchen equipment, types of cheeses and the preparation of vegetables.

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Customer Reviews

4 Reviews

5 star:		(3)
4 star:		(1)
3 star:		(0)
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Average Customer Review

4.8 out of 5 stars (4 customer reviews)

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2 of 2 people found the following review helpful:

5.0 out of 5 stars A very good teaching aid, 13 Jun 2001

By A Customer

This review is from: Cooking Explained (Paperback)

As a middle school food technology teacher (9-13 year olds) I have found this invaluable. It explains scientific processes that take place in cooking in understandable language. This book contains all relevant material I need to teach and was also used for my daughters GCSE food technology. Highly recommended!

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2 of 2 people found the following review helpful:

5.0 out of 5 stars A brilliant book for any teacher who teaches food technology, 30 Oct 2000

By A Customer

This review is from: Cooking Explained (Paperback)

This book has proved to be extremely useful to me, a trained chef and food technology teacher to KS2 and KS3. It provides that extra knowledge you need to know and has proved to be worth its weight in gold when the awkward questions (the ones I don't know the answer to) are asked.I recommend this book to anyone who needs to teach food technology to any age group.

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5.0 out of 5 stars Proper old-skool Home Ec, 11 Jan 2006

By	"mildlydiverting" - See all my reviews

This review is from: Cooking Explained (Paperback)

In the same way that teaching a man to fish will feed him for life, Cooking Explained will set up anyone with enough skills to cook anything they turn their hand to.

If you're someone who isn't too confident in the kitchen - or just someone who'd like to know how to make the most basic things like good shortcrust pastry, or roast parsnips, or Queen-of-Puddings - it's a boon.

It's full of very simple, precise information about the basics of cookery, and recipes for simple everyday food you just don't get in your Nigellas or your Slaters. Published twenty years before Delia's How to Cook, it was a standard textbook back before HomeEc died a death in schools. I reccomend it for anyone who is looking to give themselves a solid foundation in cookery or who, like me, moved out of home and suddenly had to fend for themselves!

Cooking Explained is my most referred to cookbook, and I wouldn't be without it.

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4.0 out of 5 stars Cooking Explained by Barbara Hammond
i found this book to be very helpfull especially for looking up basic recipies, methods etc...

Published 20 months ago by tigger1

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