Practical cookery - Victor Ceserani & Ronald Kinton

The seventh edition of this well-respected text has been completely redesigned and updated to take full account of recent trends towards healthy catering and the attractive presentation of food.

Lavish, colour photographs have been introduced throughout to serve to interest and motivate students by assisting in the preparation of certain foods and dishes. They should also help to improve standards of food presentation.

Furthermore, an important new dimension to the new edition is the inclusion of nutritional data. Students will now know at a glance the nutritional content of a particular dish — which should prove invaluable to those on the increasing number of courses where such information is required.

These major changes are reflected in the new format and design of the book. The recipes, worked out on a four-portion basis, have all been fully tested in the kitchen.

As in the highly successful earlier editions, the authors’ objective is to provide a sound foundation of professional cookery, particularly for those studying City and Guilds of London Institute 705 and 706/1/2/3 Catering courses, for the BTEC Certificate and Diploma and Higher Certificate and Diploma, and for examinations of the HCIMA and Caterbase programmes. However, Practical Cookery can help all catering students in their studies.