PDF Ebook Practical CookeryBy Victor Ceserani, Ronald Kinton
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Practical CookeryBy Victor Ceserani, Ronald Kinton
PDF Ebook Practical CookeryBy Victor Ceserani, Ronald Kinton
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This volume has been a popular textbook since the 1970s. This new edition has been rewritten to ensure the inclusion of a full range of contemporary recipes and methods, as well as to ensure a new look for the millennium. It includes a wealth of photographs which reflect modern presentation styles, and the book now includes more recipes, though traditionalists will be reassured by the French names beside every classic recipe. The book aims to provide an introductory textbook for NVQ level 2 and 3 catering students and above.
- Sales Rank: #2715951 in Books
- Published on: 1981-04-01
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Binding: Hardcover
- 420 pages
Review
"...The best version yet...The book is well laid-out and user-friendly, particularly in its new sections on core units, healthy eating, ethnic dishes and the use of convenience foods...The book encourages students to think about their subject - it is a reference point for recipes and a useful research tool." Caterer and Hotelkeeper
About the Author
John Campbell is Director of Cuisine and Food and Beverage at Dorchester Collection's Coworth Park. Previously he was Executive Chef at the Vineyard at Stockcross, where he received many accolades including two Michelin stars and the Chef Award and Education and Training Award at the 2008 Cateys. Professor David Foskett MBE FHCIMA is a best-selling author and Catering Educator of the Year 2004. He is Associate Dean and Head of School at the London School of Tourism, Hospitality and Leisure at Thames Valley University. Victor Ceserani MBE CPA MBA FHCIMA is the world-renowned co-author, with Ronald Kinton, of The Theory of Catering. He was formerly Head of the School of Hotelkeeping and Catering at Ealing College of Higher Education (now Thames Valley University).
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