000			01422nam a2200253Ia 4500
003			NULRC
005			20250520094807.0
008			250520s9999 xx 000 0 und d
020			_a9780340948378
040			_cNULRC
050			_aTX 820 .C36 2008
100			_aCampbell, John _eauthor
245		0	_aPractical cookery / _cJohn Campbell, David Foskett and Victor Ceserani
250			_aEleventh Edition
260			_aUnited Kingdom : _bHodder Education, _cc2008
300			_ax, 694 pages : _bcolor illustrations ; _c25 cm.
365			_bUSD3495
504			_aIncludes index.
505			_a1. 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.
520			_aFeatures: 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.
650			_aCOOKERY
700			_aFoskett, David;Ceserani, Victor _eco-author;co-author
942			_2lcc _cBK
999			_c2782 _d2782