Practical cookery

by Victor Ceserani, Ronald Kinton, David Foskett (Editor)

Providing a foundation of professional cookery for catering students, this book offers information about different types of foods and the processes of cookery as well as hundreds of classic recipes. It is a textbook for all students of catering, particularly those studying CGL1 705 and 706/1/2/3 catering courses, the BTEC Certificate and Diploma and Higher Certificate and Diploma, and for examinations of the HCIMA. An ELBS/LPBB edition is available.

Genres: Cooking, Reference, Cookbooks

480 pages, Hardcover

First published January 1, 1963

Reviews

[Paul · Rating 5 out of 5]

Please See My Full Review at:
https://bibliothecaeclecticus.wordpre...

Also be aware this is a Technical Book and a Major Teaching tool in UK Catering Colleges.

My reading dates are multi varied on this book, I bought in 2009, and have used it regularly since, It also Helps I understand NVQ's/SVQ's as I'm a Scot and a Classically Trained Chef, that used a book similar to this while at college, although a much earlier version.

[Admirem Mudzagada]

Brilliant

[T.G.Nirosha]

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