Author(s): David Foskett (Author), John Campbell (Author), Patricia Paskins (Author), Neil Rippington (Author)
Publisher: Hodder Education
Publication Date: 25 May 2012
Language: English
Print length: 608 pages
ISBN-10: 144417911X
ISBN-13: 9781444179118
Book Description
Trust the resources that have trained the very best chefs in the industry for 50 years to be the only things you need to support your training and development in your professional career.Practical Cookery for the Level 2 VRQ is structured exactly around the units and requirements of the Level 2 Diploma in Professional Cookery (the VRQ). The range and breadth of skills, techniques and recipes is unsurpassed: the recipes cover the latest techniques and methods used in a real, Michelin star kitchen, as well as the classic dishes that every chef should know. This edition now includes QR codes and web links so you can view videos of recipes and techniques on your smart phone, laptop or tablet.
– Utilise an incredible range of over two hundred recipes designed to help you improve every technique
– Learn on the go with easy-to-access videos
– Be confident that you are progressing through your course with chapters mapped directly to qualification units
A supporting Dynamic Learning resource is also available.
Editorial Reviews
Review
Practical Cookery is an essential student textbook to learn the fundamentals of classical cookery. A book that many successful chefs have trained on and has proved its success over the last 50 years. (Heston Blumenthal)
Practical Cookery will be the ultimate “must-have” buy for all cooks and young chefs alike. (Michel Roux OBE)
Book Description
Trust the resources that have trained the very best chefs in the industry for 50 years to be the only things you need to support your training and development in your professional career.
About the Author
John Campbell runs John Campbell Restaurants and is an honorary professor at the University of West London. As Executive Head Chef at The Vineyard at Stockcross, his achievements included two Michelin stars. John opened Coworth Park in 2010 with the Dorchester Collection as Director of Food and Beverage, earning the fine dining restaurant a Michelin star in the first year of trading.
Professor David Foskett MBE CMA FIH is Head of School at the London School of Hospitality and Tourism at the University of West London.
Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City & Guilds Diplomas in Professional Cookery, and is a consultant and examiner for two major awarding bodies.
Patricia Paskins MHCIMA is a Senior Hospitality Lecturer and a Work-Based Learning Tutor at the London School of Hospitality and Tourism at the University of West London.
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