Foodcraft 1 and 2 together represent an entirely new concept in the study of catering at craft level. Taking the process approach as the framework, the books are divided into self-contained modules which deal with each cookery process in turn. This volume deals with the dry processes. Colour photos and line illustrations are used throughout to support the definition and demonstration of the process and there are numerous practical activities, including selection of recipes per module. Designed and developed in conjunction with the Hotel and Catering Training Board, the books are appropriate for students in industry taking Caterbase qualifications and for the process-based, revised C7G 706 (1) syllabus. Six supporting videos are available from HCTB.