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Professional Chef - Level 3 - S/NVQ
 
 
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Professional Chef - Level 3 - S/NVQ (Paperback)

by Gary Hunter; Terry Tinton; Patrick Carey (Author)
5.0 out of 5 stars  See all reviews (2 customer reviews)
RRP: £27.99
Price: £25.09 & this item Delivered FREE in the UK with Super Saver Delivery. See details and conditions
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Frequently Bought Together

Professional Chef - Level 3 - S/NVQ + Professional Chef: S/NVQ Level 2 + Professional Chef: Diploma Level 1
Price For All Three: £64.50

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Product details

  • Paperback: 544 pages
  • Publisher: Thomson Learning; 1 edition (15 Feb 2008)
  • Language English
  • ISBN-10: 184480531X
  • ISBN-13: 978-1844805310
  • Product Dimensions: 27.4 x 21.6 x 3 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon.co.uk Sales Rank: 13,630 in Books (See Bestsellers in Books)

    Popular in these categories:

    #7 in  Books > Food & Drink > Entertaining & Special Occasions > Gourmet
    #9 in  Books > Food & Drink > Wine & Winemaking
    #19 in  Books > Food & Drink > Reference & Gastronomy > Gastronomy

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What Do Customers Ultimately Buy After Viewing This Item?

Professional Chef - Level 3 - S/NVQ
74% buy the item featured on this page:
Professional Chef - Level 3 - S/NVQ 5.0 out of 5 stars (2)
£25.09
Professional Chef: S/NVQ Level 2
11% buy
Professional Chef: S/NVQ Level 2 5.0 out of 5 stars (12)
£23.69
Professional Chef: Diploma Level 1
7% buy
Professional Chef: Diploma Level 1 5.0 out of 5 stars (1)
£15.72
Practical Cookery (Book & DVD)
5% buy
Practical Cookery (Book & DVD) 4.7 out of 5 stars (19)
£19.52
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Customer Reviews

2 Reviews
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Average Customer Review
5.0 out of 5 stars (2 customer reviews)
 
 
 
 
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11 of 11 people found the following review helpful:
5.0 out of 5 stars Professional Chef - Level 3 - S/NVQ: 3, 15 Feb 2008
I am genuinely excited about this book! When I first received it, I had a thoroughly good look through it and was especially impressed with the chefs profiles and the quality of the photographs which support the text. The many pictures and recipes demonstrate an excellent level of culinary competence. The authors have a real feeling for all things culinary and have created a set of books which should be recommended to all young and aspiring chefs. The book is written with care and diligence with detailed observations and well written explanations of the methods, which is so important when writing a culinary manual. Ken Woodward, Senior Lecturer, Culinary Arts Studio, University of Brighton.
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2 of 2 people found the following review helpful:
5.0 out of 5 stars Amazing, 20 April 2009
By Dr. Stephen Bornemann "Steph" (Norwich, UK) - See all my reviews
(REAL NAME)   
Amazing. Forget celebrity chef books. This is the business if you really want to know how to cook at a very high level.
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