Designed for students and professionals working towards the NVQ Level 3 in Food Preparation and Cooking, this book is based on the previously available "Contemporary Cookery", but contains a higher emphasis on food preparation skills and provides more detail on the commodities and types of ingredients used. There is particular emphasis on kitchen and larderwork elements. All the recipes are linked to appropriate NVQ units and elements and the key preparation elements are illustrated. The recipes are for four and ten portions and give metric and imperial measurements.
- ISBN10 0340611537
- ISBN13 9780340611531
- Publish Date 12 January 1995 (first published 30 November 1993)
- Publish Status Transferred
- Out of Print 4 May 2000
- Publish Country GB
- Publisher Hodder Arnold
- Imprint Hodder Arnold H&S
- Edition Illustrated edition
- Format Paperback
- Pages 400
- Language English