MTU Library Catalogue

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Practical cookery / John Campbell, David Foskett, Victor Ceserani.

By: Ceserani, Victor.
Contributor(s): Foskett, David, 1951- | Campbell, John, 1969-.
Material type: materialTypeLabelBookPublisher: Oxon : Hodder Arnold, 2008Edition: 11th ed.Description: x, 694 p. : ill. ; 26 cm.ISBN: 9780340948378 ; 034094837X .Subject(s): CookeryDDC classification: 641.5
Contents:
Healthy eating -- Methods of cookery -- Stocks, soups and sauces -- Cold preparation -- Egg dishes -- Pasta and rice -- Fish and shellfish -- Meat -- Poultry and game -- International dishes -- Vegetarian dishes -- Vegetables, pulses and grains -- Potatoes -- Pastry -- Snacks, light meals, savouries and convenience foods.
Holdings
Item type Current library Call number Copy number Status Barcode
General lending MTU Bishopstown Library Lending 641.5 (Browse shelf(Opens below)) 1 Available 00107115
Total holds: 0

Enhanced descriptions from Syndetics:

Following extensive consultation and feedback from hospitality and catering teachers the new edition of Practical Cookery will feel reassuringly familiar but has been thoroughly updated and underpinned by a host of new resources. Included with the book is a feature-packed DVD powered by Hodder Arnolds new e-learning platform, Dynamic Learning. DVD features include: * More than 50 videos of key techniques demonstrated by John Campbell * Interactive knowledge quizzes * Diagrams, charts and photos for portfolio use.

Previous ed.: published as by David Foskett, Victor Ceserani, Ronald Kinton. London: Hodder & Stoughton, 2004.
Includes index.

Healthy eating -- Methods of cookery -- Stocks, soups and sauces -- Cold preparation -- Egg dishes -- Pasta and rice -- Fish and shellfish -- Meat -- Poultry and game -- International dishes -- Vegetarian dishes -- Vegetables, pulses and grains -- Potatoes -- Pastry -- Snacks, light meals, savouries and convenience foods.

CIT Module BIOL 6019 - Core reading

CIT Module HOSP 6004 - Core reading

CIT Module HOSP 6008 - Core reading

CIT Module HOSP 6007 - Core reading

Table of contents provided by Syndetics

  • Introduction
  • Nutritional analysis
  • Conversion tables
  • How to use this book
  • How to use the Dynamic Learning CD-ROM
  • Healthy eating
  • Methods of cookery
  • Stocks, soups and sauces
  • Cold preparation
  • Egg dishes
  • Pasta and rice
  • Fish and shellfish
  • Meat
  • Poultry and game
  • International dishes
  • Vegetarian dishes
  • Vegetables, pulses and grains
  • Potatoes
  • Pastry
  • Snacks, light meals, savouries and convenience foods
  • Investigating the catering and hospitality industry
  • Food safety, hygiene and security
  • Health and safety
  • Teamwork
  • Kitchen operations, costs and menu planning
  • Applying workplace skills
  • Kitchen documentation and ordering stock
  • Cook-chill and cook-freeze
  • Setting up and closing a kitchen
  • Glossary

Author notes provided by Syndetics

John Campbell is Executive Chef at the Vineyard at Stockcross, where he has received many accolades including two Michelin stars and Restaurant Chef of the Year 2006. Professor David Foskett MBE FHCIMA is a best-selling author and Catering Educator of the Year 2004. He is Associate Dean andHead 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 Collegeof Higher Education (now Thames Valley University).