This is the ninth edition of the popular NVQ level 1 and 2 catering textbook. It has been updated to include a full range of contemporary recipes and methods, and photographs reflect modern presentation styles, though traditionalists will also find French names beside every classic recipe.
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.
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The working kitchen; nutrition and health eating; methods of cookery; stocks, soups and sauces; hors d'oeuvres; eggs; pasta and rice; fish and shellfish; meat and poultry; ethnic dishes; vegetables; vegetarian dishes; pastries and deserts; snacks and light meals.
Practical Cookery by Victor Ceserani
Used - Very Good
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
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.