TY  - BOOK
AU  - Campbell,John
AU  - Foskett,David
AU  - Ceserani,Victor
TI  - Practical cookery
SN  - 9780340948378 :
U1  - 641.5 22
PY  - 2008///
CY  - Abingdon
PB  - Hodder Arnold
KW  - Cookery
KW  - Study and teaching
KW  - National Vocational Qualifications (Great Britain)
KW  - Study guides
KW  - Hotel & catering trades
KW  - bicssc
N1  - Previous ed. 2004; Contains CD-ROM at back of book
N2  - Features: over 60 recipes; additional material every chapter, all clearly mapped to the NVQ and VRQ Level 2 specifications; chef's tips by John Campbell providing practical, useful advice. This book also features a DVD which includes: 19 videos of techniques; interactive knowledge quizzes; and diagrams, charts, and photos; It is as tasty as the 10th edition, but with several new courses. Following extensive consultation and feedback from hospitality and catering teachers all over the UK, the new edition of "Practical Cookery" will feel reassuringly familiar but has been thoroughly updated and underpinned by a host of new resources to support centres in the delivery of NVQ and VRQ Level 2 courses. Its key features include: over 60 brand new recipes; additional material and updates to every chapter, all clearly mapped to the NVQ and VRQ Level 2 specifications; chef's tips by John Campbell providing practical, useful advice. Included with the book is a feature-packed DVD powered by Hodder Arnold's new e-learning platform, 'Dynamic Learning'. The DVD features include: 19 videos of key techniques; interactive knowledge quizzes; and diagrams, charts, and photos for portfolio use. Analysis of the nutrients is provided so as to encourage healthy eating
ER  -