Campbell, John <br/><br/>
Practical cookery / 
John Campbell, David Foskett and Victor Ceserani 
 - Eleventh Edition 
 - United Kingdom :  Hodder Education,  c2008 
 - x, 694 pages :  color illustrations ;  25 cm. 
<br/><br/>Includes index. 
<br/><br/>1. Healthy eating -- 2. Methods of cookery -- 3. Stocks, soups and sauces -- 4. Cold preparation -- 5. Egg dishes -- 6. Pasta and rice -- 7. Fish and shellfish -- 8. Meat -- 9. Poultry and game -- 10. International dishes -- 11. Vegetarian dishes -- 12. Vegetables, pulses and grains -- 13. Potatoes -- 14. Pastry -- 15. Snacks, light meals, savouries and convenience foods. 
<br/><br/> Features: over 60 recipes; additional material every chapter, all clearly mapped to the NVQ and VRQ Level 2 specifications; chef's tips by John Campbell providing practical, useful advice. This book also features a DVD which includes: 19 videos of techniques; interactive knowledge quizzes; and diagrams, charts, and photos. 
<br/><br/><label>ISBN: </label>9780340948378 
<br/><br/><label>Subjects--Topical Terms: </label><br/>COOKERY
<br/><br/><label>LC Class. No.: </label>TX 820 .C36 2008