Practical Cookery 14th edition by Victor Cesarani, David Fosket, and Patricia Paskins is the ultimate reference book trusted by professional chefs and apprentices for over 50 years. The 14th edition Practical Cookery for Food Production is an essential reference tool among hospitality textbooks recommended for both chefs and learners. This hospitality cookery book for food will equip new learners with up to date culinary skills, and knowledge, with detailed cooking processes hence preparing hospitality learners and apprentices for end point assessment. It’s also a suitable cooking guidebook for those in the NVQ programs in food production and professional cookery.

This book has been written to cover everything a learner needs for the Level 2 Diploma in Professional  Cookery course and also a great resource for catering students on other courses, and for anyone training in a hospitality and catering workplace. The purpose of the book is to give learners a good foundation for a career in professional cookery.

The key outcomes of this book course include:

• To train learners how to behave professionally, with a good attitude, smart appearance, and all the necessary cookery skills.
• To help students learn about food commodities, their costs, and quality points, and how to use them.
• To assist learners b recipes to prepare, cook and ,serve dishes of good quality, with good presentation. As learners gain more experience, to start developing their own original recipe ideas.
•  To help learners undersatand  princilaps of healthy eating and basic nutrition.
•  To equip learners with skills to carry out healthy, hygienic and safe procedures at all times when storing, preparing, cooking and serving food, and understand why this is essential.