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Practical Cookery Victor Ceserani

Practical Cookery By Victor Ceserani

Practical Cookery by Victor Ceserani

Condition - Very Good
Only 2 left


This text is designed to cover all of the competencies required by NVQ/SVQ students at Levels 1 and 2. It includes basic information on products and preparation methods. An ELBS/LPBB edition is available.

Practical Cookery Summary

Practical Cookery by Victor Ceserani

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Table of Contents

The working environment; nutrition and healthy eating; methods of cookery; stocks, sauces and soups; hor's-d'oeuvre and salads; eggs; pasta and rice; fish and shellfish; meat and poultry; ethi=nic dishes; vegetarian dishes; vegetables and pulses; potatoes; pastries and desserts; snacks, light meals, savouries and convenince foods; herbs and spices; culinary terms.

Additional information

Practical Cookery by Victor Ceserani
Used - Very Good
Hodder Arnold
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us

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