Providing a foundation of professional cookery for catering students, this book offers information about different types of foods and the processes of cookery as well as hundreds of classic recipes. It is a textbook for all students of catering, particularly those studying CGL1 705 and 706/1/2/3 catering courses, the BTEC Certificate and Diploma and Higher Certificate and Diploma, and for examinations of the HCIMA. An ELBS/LPBB edition is available.
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Selection, use and care of knives; useful information; methods of cookery; culinary terms; stocks and sauces; hors-d'oeuvre, salads and sandwiches; soups; eggs; farinaceous dishes; fish; lamb and mutton; beef; veal; pork; bacon; poultry and game; vegetarian dishes; vegetables; potatoes; pastry; savouries.
Practical Cookery by Victor Ceserani
Used - Very Good
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This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.