Practical Cookery

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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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Victor Ceserani, David Foskett, and Ronald Kinton have been at the forefront of catering education for decades. Each brings a wealth of experience and expertise to this revised edition of an industry standard. In 2004 David Foskett was honoured with a Special Award from the Craft Guild of Chefs for outstanding achievement in Catering Education. --This text refers to the Paperback edition.