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Practical Cookery 11/E
We are most grateful to the following for their assistance in preparing this edition of Practical Cookery: The staff at the Vineyard at Stockcross, especially Peter Eaton for his meticulous testing and Olly Rouse not only for his assistance with the text of the book but also for his support during the filming process. Dipna Anand and the staff of the Brilliant Restaurant, Southall. Alexia Chan, Paul Cherry, Deborah Edwards and Laura DeGrasse at Hodder Education, and Lynn Brown and Rick Jackman. Adrian Moss of Instructional Design Ltd for producing and creating the videos which accompany this book and the associated teacher resources.
Sam Bailey for the photography. Jenny Arthur, nutrition consultant, for the nutritional analysis, Dr Jenny Poulter, Jane Cliff and Pat Bacon for their work on previous editions. Russums Catering Clothing and Equipment. Compass Group UK. Special thanks to Russell Hume Ltd for sponsoring the butchery videos, and in particular to Pat Herlihy, Operations Director, and Terry Connelly, Sales Account Manager. Russell Hume are meat, game and poultry specialists and national suppliers of meat, game and poultry products to hotels, restaurants, pubs and event caterers. They are committed to quality and service nationwide and have 90 years’ experience, with managers who have over 20 years’ experience in the meat trade.
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