Books written by Neil Rippington
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Practical Cookery: For Level 2 NVQ and Apprenticeships
Practical Cookery teaches people how to cook: reliable recipes, and good technique. The only resource that NVQ and apprenticeship students need to get through their course, it will stay with them throughout their careers.
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Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery
Filo paste is a very thin paste used for making pastry products in Middle Eastern and Greek cuisines, such as baklava. Filo-based pastry products are made by layering many sheets of filo brushed with olive oil or butter; the pastry is ...
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Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition
2 Place the sheets of filo pastry on the tray, brushing each with the fat. 3 Prepare the filling by mixing the nuts, sugar and spices together; place into the prepared tray, layered alternately with the filo pastry.
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Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
21 Spinach, ricotta and artichoke filo bake with cranberries Ingredient 4 portions 10 portions Spinach 400g 1 kg Ricotta 500g 1.25 kg Olive oil 1 tbsp 2–3 tbsp Onion, sliced 100g 250g Salt, freshly ground black pepper Parsley, fresh, ...
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Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships
... then may be stuffed with items such as a duxellebased mixture, flavoured breadcrumbs, fish mousses, herbs or vegetables, such as onion or fennel • wrapped in pastry (puff or filo) • coated with a crumb mixture • completely covered ...
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The Theory of Hospitality and Catering, 14th Edition
Sherwood. Forest. Hospitals. NHS. Foundation. Trust. Steamplicity is based on complete meals with a nutritional mix of fresh and cooked ingredients, served in containers with patented steam release valve lids. The packs are microwaved ...
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Professional Patisserie: For Levels 2, 3 and Professional Chefs
Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, ...
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Practical Cookery: For VRQ Level 2
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.
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Maths & English for Hospitality and Catering: Graduated Exercises and Practice Exam
In this title, the format enables learners to practice and improve their maths and English skills and the real-life questions, exercises and scenarios are written with a Catering and Hospitality context.
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Practical Cookery 14th Edition
Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef.
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Practical Cookery for the Level 3 NVQ and VRQ Diploma
Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques.
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Practical Cookery for the Level 2 Technical Certificate in Professional Cookery
Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and ...
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Practical Cookery: For Level 2 NVQ and Apprenticeships
It is the only book you need to support you through your training, and will serve as a recipe book and reference source throughout your career. With over 600 recipes in the book, and more online, the range is unsurpassed.
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PRACTICAL COOKERY 14TH EDITION LOW-
PRACTICAL COOKERY 14TH EDITION LOW-
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Practical Cookery, for Level 2 NVQS and Apprenticeships
Practical Cookery, for Level 2 NVQS and Apprenticeships
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Professional Chef: Kitchen Operations
Professional Chef: Kitchen Operations