Practical Cookery (PAPERBACK)  | Released: 2012

Practical Cookery is the book that"s trained the very best chefs in the industry for 50 years. It is the only book you need to support your training, and will be your trusted reference source throughout your career. Practical Cookery for Level 2 NVO and Apprenticeships is the 12th edition of this industry standard catering bible, and is structured around the units and requirements of the Level 2 NVO Diploma in Food Production and Cooking. It also contains mapping to the requirements of the Level 2 Diploma in Professional Cookery (the VRO). The range and breadth of skills, techniques and recipes contained in this book 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 OR codes and web links so you can view videos of recipes and techniques on your smart phone, laptop or tablet. Just scan in the code and watch the video. About the Authors: John Campbell has opened the fine dining restaurant ‘John Campbell at Coworth Park’ in partnership with the Dorchester Collection. Previously he was Executive Chef at the Vineyard at Stockcross, where he received many accolades including two Michelin stars.   Professor David Foskett MBE 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 and principal examiner for two major awarding bodies. Patricia Paskins is a hospitality lecturer at the University of West London.