Practical Cookery for the Level 2 VRQ Diploma
Practical Cookery for the Level 2 VRQ Diploma by John Campbell is published by Hodder Education in 2012 and spans 589 pages. This edition is designed specifically to align with the units and requirements of the Level 2 Diploma in Professional Cookery (VRQ), making it a vital resource for those pursuing this qualification. The book presents a comprehensive overview of essential cooking skills, techniques, and recipes that are relevant in both professional and educational settings.
Readers will find an extensive range of culinary methods, from classic dishes to contemporary techniques used in Michelin-star kitchens. The inclusion of QR codes and web links allows for interactive learning, enabling users to access videos of recipes and techniques directly on their devices. This practical approach enhances the learning experience, making it suitable for students and aspiring chefs alike, while also covering topics related to cooking, nutrition, and study aids.
Official synopsis Publisher
Practical Cookery is the book that has trained the very best chefs in the industry for 50 years. It is the only book you need to support your training, and will be your trusted reference source throughout your career.Practical Cookery for the Level 2 VRQ is structured exactly around the units and requirements of the Level 2 Diploma in Professional Cookery (the VRQ). If you are doing the VRQ this is the book for you.The range and breadth of skills, techniques and recipes contained in this book is unsurpassed. The recipes cover the latest techniques and methods used in a real, Michelin star kitchen, as well as the classic dishes that every chef should know.This edition now includes QR codes and web links so you can view videos of recipes and techniques on your smart phone, laptop or tablet. Just scan in the code and watch the video.
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