Practical Cookery: For NVQ and Apprenticeships (Hardback)

by John Campbell, David Foskett, Neil Rippington, Patricia Paskins, Gary Farrelly

Format: Hardback 688 pages

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Practical Cookery has been training chefs for 50 years. It is the only book you need to support you through your training, and will serve as a recipe book and reference source throughout your career. With over 600 recipes in the book, and more online, the range is unsurpassed. Many recipes have been developed and updated, using modern techniques and methods tested in real working kitchens. Others are traditional, reliable favourites that have grown up with Practical Cookery. - Now with video links: Use the QR code or web link to view some of the recipes on your smartphone, laptop or tablet.- Teaching the best in the business for 50 years - don't train to be a chef without it. CONTENTS: 1. Methods of cooking 2. Stocks, soups and sauces 3. Cold preparation 4. Eggs 5. Pasta, gnocchi and rice 6. Fish and shellfish 7. Meat and offal 8. Poultry and game 9. Vegetables, pulses and grains 10.Potatoes 11. Pastry 12. Healthy eating 13. Maintain, handle and clean knives 14. Maintain a safe, hygenic and secure working environment 15. Maintain food safety 16. Work as part of a team This resource is supported by Booker Group PLC, the UK's leading food and drink wholesaler. Visit for more information.

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