Practical Cookery for the Level 2 Technical Certificate in Professional Cookery
Hachette Learning
Prepares students for both the practical synoptic assignment and the external written exam with practice questions and illustrated step-by-step breakdowns of key techniques Includes classic dishes as well as the methods used in Michelin-starred kitchens Includes professional tips on preparation and presentation Includes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients
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