Victor Ceserani Livres

Advanced Practical Cookery, 4th edition, has been fully revised and updated to match the latest specifications at levels 3 and Foundation degrees . Now in paperback and with specially commissioned full colour photographs throughout, this essential resource for the highest training levels includes over 600 international recipes, all specifically tailored for the skilled craft student and chef. Examining new advanced units introduced by City & Guilds in detail, this new edition is also written and designed with the student reader in mind, and now includes nutrition and healthy eating advice, tips and essential kitchen advice. The contributions of executive chef and new co-author John Campbell also bring a unique industry focus to the content, ensuring the text is targeted specifically at the needs of trainee chefs and professionals alike. Contemporary, accessible and above all practical, Advanced Practical Cookery, 4th edition, is the ideal ingredient for advanced food preparation and cooking techniques.

This book on catering theory for GNVQ and HND students contains updated information on nutrition and menu-planning as well as marketing and meeting consumer needs. Specialist contributions have been made for the food and nutrition and computer chapters.

Ceserani and Kinton's The Theory of Catering serves as an essential resource for hospitality and catering students, providing a thorough overview of the industry and the theoretical foundations necessary for professional practice. The text traces the food chain from commodity through delivery, storage, preparation, and production, culminating in service to the customer. Now in its 11th edition, first published in 1964, it has been extensively revised to incorporate recent industry changes, including the hygiene standards implemented in January 2006 and updated licensing laws. The book is organized into six parts, addressing the hospitality industry, food commodities, nutrition, planning, production, service, organization, business development, and relevant legislation. It includes S/NVQ and VRQ mapping grids for user convenience. A new digital resource accompanies this edition, featuring 16 video clips that highlight key industry aspects and a Knowledge Quiz to help students assess their understanding of catering theory. The Resource Center offers access to photos, digital artwork, tables, and charts from the book, enabling students to enhance their essays, reports, and presentations, thereby improving their coursework quality and presentation.