Practical Cookery 14th Edition

Trust Practical Cookery is the standard recipe and reference book used for over fifty years to train professional chefs.

Practical Cookery, fourteenth edition, is the indispensable resource for any budding chef. It will help apprentices and work-based learners build the culinary knowledge, understanding, abilities, and behaviors outlined in the new Commis Chef (Level 2) apprenticeship standards and prepare them for end-point assessment. In addition, it assists people enrolled in NVQ courses in Professional Cooking or Food Production and Cooking.

• Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs.
• Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques.
• Ensures learners are fully up to date, with new content on the latest technology within | the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control.
• Helps assess knowledge and understanding with a new ‘Know it’ feature that will support preparation for professional discussions and knowledge tests.
• Allows students to showcase the practical skills required for assessment with a new ‘Show it’ feature.
• Encourages apprentices to think about how they have demonstrated professional behaviours with a new ‘Live it’ feature.