This is the ninth edition of the market-leading catering textbook. It has been updated to include a full range of contemporary recipes and methods, colour photographs reflecting modern presentation styles, and recipe names in French and English.
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Practical Cookery is the one and only piece of equipment a catering student can't do without.(Barry Gregory, Chief Lecturer, Halesowen College, West Midlands 2004-05-26)
'Well researched and written in relation to City & Guilds NVQ standards...'(Chris Ward, Thurrock & Basildon College 2004-05-26) --This text refers to an out of print or unavailable edition of this title.
Major criticism is that it can be difficult to find particular recipes.
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