Image from Google Jackets

Advanced practical cookery : a textbook for education & industry.

By: Campbell, John, 1969-Contributor(s): Foskett, David, 1951- | Ceserani, VictorMaterial type: TextTextPublication details: London : Hodder Arnold, c2006Edition: 4th edition. John Campbell, David Foskett, Victor CeseraniDescription: vi, 458 p. : col. ill. ; 25 cmISBN: 0340912359 (pbk.) :Subject(s): Cookery | Cookery -- Study and teachingDDC classification: 641.5 Summary: This textbook covers all categories of advanced cookery: Hors d'oeuvre and buffet items, hot sauces and stocks, soups, egg dishes, fish dishes, meat dishes, poultry and game, international cuisine, vegetarian and vegetable cookery, pastry and desserts.
Holdings
Item type Current library Home library Shelving location Class number Status Date due Barcode Item reservations
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.5 CES (Browse shelf(Opens below)) Available 05914590
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.5 CES (Browse shelf(Opens below)) Available 05817811
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.5 CES (Browse shelf(Opens below)) Available 05812232
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.5 CES (Browse shelf(Opens below)) Available 05812240
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.5 CES (Browse shelf(Opens below)) Available 05812259
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.5 CES (Browse shelf(Opens below)) Available 05353297
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.5 CES (Browse shelf(Opens below)) Available 05543207
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.5 CES (Browse shelf(Opens below)) Available 05543215
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.5 CES (Browse shelf(Opens below)) Available 05543223
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.5 CES (Browse shelf(Opens below)) Available 05543231
Total reservations: 0

Previous ed.: London: Hodder & Stoughton, 2002: Victor Ceserani, David Foskett

Includes index.

UWL author.

This textbook covers all categories of advanced cookery: Hors d'oeuvre and buffet items, hot sauces and stocks, soups, egg dishes, fish dishes, meat dishes, poultry and game, international cuisine, vegetarian and vegetable cookery, pastry and desserts.

There are no comments on this title.

to post a comment.