Buy Used
£0.11
+ £2.80 UK delivery
Used: Good | Details
Condition: Used: Good
Comment: Expedited shipping available on this book. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.
Trade in your item
Get a £0.34
Gift Card.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Practical Cookery Paperback – 19 Jul 1990


See all 12 formats and editions Hide other formats and editions
Amazon Price New from Used from
Paperback
"Please retry"
£71.60 £0.11

Special Offers and Product Promotions

  • When you trade in £15 or more you’ll receive an additional £5 Amazon.co.uk Gift Card for the next time you spend £10 or more.


Trade In this Item for up to £0.34
Trade in Practical Cookery for an Amazon Gift Card of up to £0.34, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more

Product details

  • Paperback: 576 pages
  • Publisher: Hodder Arnold H&S; 7th Revised edition edition (19 July 1990)
  • Language: English
  • ISBN-10: 0340526831
  • ISBN-13: 978-0340526835
  • Product Dimensions: 23.9 x 17.8 x 4.1 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (62 customer reviews)
  • Amazon Bestsellers Rank: 86,075 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Authors

Discover books, learn about writers, and more.

Product Description

Review

Practical Cookery 10th Edition will be the ultimate "must-have" buy for all young cooks and chefs alike. (Michel Roux, OBE(HON), CMA, CONM, (CMOF, 76) 2003-10-01)

As each edition arrives it gets better and better - It is like a good wine, getting better with age. (Mr C Withers, Gateshead College, UK 2004-05-26)

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.

Book Description

A new book designed to support Level 1 students in food preparation and cooking. --This text refers to an out of print or unavailable edition of this title.

Inside This Book (Learn More)
Browse and search another edition of this book.
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index
Search inside this book:

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

4.8 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

21 of 21 people found the following review helpful By "hobday4" on 16 May 2003
Format: Hardcover
This book is great because it gives step by step instructions for every dish. A great plus is that it's obvious all the recipes have been tried out (many cookery books are merely copied from others). This book is used to teach cookery in colleges so anyone should be able to follow it. I borrowed a copy from the head Chef at the four star Polurrian Hotel in Cornwall, where it's used for preparing those set meals served in hotels.
Peter Hobday
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
11 of 11 people found the following review helpful By A Customer on 21 Mar. 2001
Format: Hardcover
Have used this book as a catering manager and as a teacher teaching GCSE Catering. It provides an insight into the expectations of the catering industry and the colour plates give a range of hints for presentation and serving.
Major criticism is that it can be difficult to find particular recipes.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
6 of 6 people found the following review helpful By A Customer on 7 Nov. 1998
Format: Hardcover
This book I had to use at college every day for four years, and I still use now every day at work the best,and most easy to use catering book I have ever used. Is also good even if you don't work or are training to work in the trade and just want a good basic cookery book to use at home.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
6 of 6 people found the following review helpful By A Customer on 2 Feb. 1999
Format: Hardcover
I bought this book for my girlfriend (a chef) and all I get is "what a wonderful book". The best present I ever got her!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Mr. P. A. Mitchell on 25 April 2012
Format: Hardcover Verified Purchase
I am a home cook, but I frequently cook for fairly large numbers of people. Out of my top five favourite cookery books it is surprising how many are not written by famousy chefs (Murdoch books Hot Food is a prime example) and having recently been given Galmiche's (quite brilliant) French Brasserie cookbook it occurred to me how a lot of cookery has been about silly recipes and lifestyle lately - Rachel Khoo is changing her dress in every sketch, Raymond Blanc is eulogising endlessly, and don't even get me started on Lorraine Pascale. So, I thought to myself, I'd get something a bit more academic and refresh my basic skills. I bought the 11th edition of this (used) and, quite frankly, it's excellent. Good points: 1) The recipes are easy to follow, 2) There are a LOT of GOOD recipes - I mean a lot, a lot, a lot of recipes, 3) The refreshers on picking ingredients and H&S are invaluable, 4) Where there are pictures they aren't over-styled, so you can see easily what you need to do, 5) It is an academic book, so don't expect lots of pictures and fluffy words, 6) the recipes are eaisly scaleable . Not-so-good: 1) It is an academic book, so don't expect lots of pictures and fluffy words, 2) it is slightly dated in places, 3) it struggles to acknowledge that French cuisine is not as dominant as it was (ie most recipes have French names next to them, probably to do with the curriculum) 4) I would not recommend it to someone who doesn't know the most absic of basics (even though it tells you how to boil an egg). This is a five star book for anyone looking to learn to cook good food well, not just catering students, and if your mum's old "Tricity cooking at home" book has had it, this is the perfect place to get back to the heart of what good cooking is about.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By sleep_guitarist on 20 Feb. 2010
Format: Hardcover
I am forever borrowing my mums book which she has had for as long as I can remember and now that I have move out of home I am even looking at trying to buy one of these for my self. The recipies are so simple and easy to follow that they are almost impossible to go wrong.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
9 of 10 people found the following review helpful By Philip Dalton on 15 Mar. 2003
Format: Hardcover
This is an outstanding reference book in the feild of food preparation. It is a straight forward, well explained guide to the necessary recipes which are needed for NVQ work. It is also a well thought out recipe book of timeless use in a working kitchen & will stand any student or professional in an exellent grounding for the tasks they must perform.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Craig on 20 May 2011
Format: Hardcover
I'm currently doing a Level 2 Professional Cookery NVQ and my Catering Manager recommend this book as the Bible whilst she was at college. Despite being in the catering trade for years, i'm finding this book immensely useful. When it arrived I started reading it intending to just flick through. Four hours later and I tried to put it down to get some sleep when I got to the patisserie section (my favourite part of any cookery book). So ended up with around 4 hours of sleep lol.

I've used it every single day since, both at work and at home. It is a fantastically well thought out book and an absolute must for any budding caterer or complete novice.

I especially like the science bits they explain at the beginning of each section. It explained why I've been doing the things I do for years. It's also helped me understand our customers requirements a lot more. It may seem a bit boring at first, but it's still very useful.

A great book which I'd highly recommend to anybody who has the urge to cook.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again


Feedback