Professional Chef: S/NVQ Level 2
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Manufacturer: Thomson Learning
Publisher: Thomson Learning
Author: Gary Hunter, Terry Tinton
Professional Chef: S/NVQ Level 2 Description
Binding: Paperback
Dewey Decimal Number: 641
EAN: 9781844805051
ISBN: 1844805050
Label: Thomson Learning
Manufacturer: Thomson Learning
Book Pages: 640
Publication Date: 2007-06-11
Publisher: Thomson Learning
Studio: Thomson Learning
Dewey Decimal Number: 641
EAN: 9781844805051
ISBN: 1844805050
Label: Thomson Learning
Manufacturer: Thomson Learning
Book Pages: 640
Publication Date: 2007-06-11
Publisher: Thomson Learning
Studio: Thomson Learning
Editorial Review of Professional Chef: S/NVQ Level 2
Customer Reviews of Professional Chef: S/NVQ Level 2
Customer Rating:
Review Summary: Highly recommended...An excellent, professional and well written book...
Review: Any aspiring young person who wishes to join the catering profession should have a copy of this book. It is thorough, well researched, modern and expresses all the values which surround the British Culinary Arts tradition. This is a valuable edition to any ones cookery book collection. Highly recommended. (Chef Woodward, Culinary Arts Studio, University of Brighton).
Customer Rating:
Review Summary: Professional, exciting, value for money
Review: What a book!!!!!!!
I bought the practical cookery and theory of catering at great expense, had I known this book was coming it would have been top of my list.
It is packed full of information, pictures, recipes that work and tests.
I feel confident in using this book to develop my knowledge and skills
Customer Rating:
Review Summary: A Massive Read!
Review: I have begun to use this book for my studies to be a professional chef and wish that I had used this book throughout the whole year. It's massive and packed with useful and informative tips and theory information. This is easily the best cookery book that I've seen because it's easy to read, up to date and has bright, colour images showing the reader exactly how to use certain preparation techniques. I especially like the tip and health & safety boxes down the sides of each page.
Customer Rating:
Review Summary: Great book
Review: I just thought I would send a brief review in.
This book is a breath of fresh air, concise, professional and it's step by step photos are great.
I am an enthusiastic chef who is self taught.
I have gone from book to book in the quest for knowledge.
Finally an author who has experience, skill and a good training back ground.
I will definately by the level 3 when it becomes avaliable.
Customer Rating:
Review Summary: Breathtaking
Review: I have just come to the end of my level 1 NVQ course in cooking and have been struggling to use the old text books.
This new book which I have just recieved will be of great use for my studies next year and I have started to cook the dishes at home.
The poached halibut and cherry tomato confit is really tasty and looks exactly like the pictures in the book.
Review Summary: Highly recommended...An excellent, professional and well written book...
Review: Any aspiring young person who wishes to join the catering profession should have a copy of this book. It is thorough, well researched, modern and expresses all the values which surround the British Culinary Arts tradition. This is a valuable edition to any ones cookery book collection. Highly recommended. (Chef Woodward, Culinary Arts Studio, University of Brighton).
Customer Rating:
Review Summary: Professional, exciting, value for money
Review: What a book!!!!!!!
I bought the practical cookery and theory of catering at great expense, had I known this book was coming it would have been top of my list.
It is packed full of information, pictures, recipes that work and tests.
I feel confident in using this book to develop my knowledge and skills
Customer Rating:
Review Summary: A Massive Read!
Review: I have begun to use this book for my studies to be a professional chef and wish that I had used this book throughout the whole year. It's massive and packed with useful and informative tips and theory information. This is easily the best cookery book that I've seen because it's easy to read, up to date and has bright, colour images showing the reader exactly how to use certain preparation techniques. I especially like the tip and health & safety boxes down the sides of each page.
Customer Rating:
Review Summary: Great book
Review: I just thought I would send a brief review in.
This book is a breath of fresh air, concise, professional and it's step by step photos are great.
I am an enthusiastic chef who is self taught.
I have gone from book to book in the quest for knowledge.
Finally an author who has experience, skill and a good training back ground.
I will definately by the level 3 when it becomes avaliable.
Customer Rating:
Review Summary: Breathtaking
Review: I have just come to the end of my level 1 NVQ course in cooking and have been struggling to use the old text books.
This new book which I have just recieved will be of great use for my studies next year and I have started to cook the dishes at home.
The poached halibut and cherry tomato confit is really tasty and looks exactly like the pictures in the book.