Catering for Life: The Autobiography of Victor Ceserani

Ceserani, Victor

Roux, Michel

Biographies & Memoirs

Hodder & Stoughton Educational Division

Questions and Answers on Practical Cookery

Kinton, Ronald

Cookbooks, Food & Wine

Designed for students and professionals working towards the NVQ Level 3 in Food Preparation and Cooking, this book is based on the previously available "Contemporary Cookery", but contains a higher emphasis on food preparation skills and provides more detail on the commodities and types of ingredients used. There is particular emphasis on kitchen and larderwork elements. All the recipes are linked to appropriate NVQ units and elements and the key preparation elements are illustrated. The recipes are for four and ten portions and give metric and imperial measurements.

Advanced practical cookery

Foskett, David

Hodder Arnold H&S

Questions and Answers on the Theory of Catering

Crafts, Hobbies & Home

Home Improvement & Design

Arnold

Written specifically for skilled craft NVQ students and chefs, this edition has been revised and updated to include extra information on food allergies, sauces, butters and processed meats. There are also additional pastry, soup and water ice recipes.

Advanced Practical Cookery

Hodder Educational

Highly illustrated, this text forms an ideal introductory resource and supporting text for students at higher levels.

Food Preparation and Cooking with Food Service (NVQ/SVQ Workbook)

This text for hospitality and catering students has been restructured and updated to provide a guide to product knowledge, menu planning, nutrition and hygiene, and supervisory and management skills. It is suitable for NVQ, GNVQ, diploma and degree courses.

The Theory of Catering

Travel

Hodder Education

Practical Cookery 9th edition continues to provide catering students with the comprehensive information and step-by-step guidelines that they need. The wide range of recipes is attractively presented, with clear instructions, troubleshooting tips, nutritional information, illustrative photographs and useful suggestions for developing original recipe ideas. The text also contains user-friendly coverage of all the basics of practical cookery - recipe balance, basic skills and metholdology, presentation of food, information on healthy eating and basic nutrition, as well as hygienic procdeures for the sotage, preparation, cooking and serving of food.

Practical Cookery

Over the last forty years Practical Cookery has established itself as the key textbook for all catering students. To ensure its continued relevancy, this new edition incorporates input from some of the leading figures in the catering industry. The book contains brand new recipes, specially commissioned photographs, a new page design, and is in full colour thoughout. Topics include: Tips for healthy eating New guidance on the nutritional value of each recipe Methods of cookery International dishes Stocks, soups and sauces

Professional Cooking

Hodder Arnold

This new edition of the companion text to the ever-popular Practical Cookery features an all-new 128 pp colour section, contemporary new recipes, and specialy commissioned photographs. Advanced Practical Cookery is written specifically for skilled craft students and chefs, and is suitable for the highest training levels. With over 500 recipes and up-to-date information on areas such as food allergies and processed meats, Advanced Practical Cookery helps students to develop both the skills and experience they need to succeed at this level. Traditional and contemporary recipes involoving more complex food preparation techniques from around the world are included along with contributions from leading Brititsh chefs and caterers, making this text essential reading for students wanting to develop a successful career in the industry.

Cesarani, Victor

Business & Money

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Books by Ceserani, Victor