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Hodder Education
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Practical Cookery Textbook | 14th Edition | NVQ Level 2 | Apprenticeships | 1G0077
£77.79
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£93.35/ inc vat
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- Over 600 Recipes
- 1,000+ Photographs
- NVQ Level 2 Focus
- Ideal for Apprenticeships
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Product Overview
Stepping into a professional kitchen for the first time? This is the book you'll want by your side. The Practical Cookery 14th Edition textbook is the definitive guide for aspiring chefs, packed with everything you need to build a rock-solid foundation in the culinary arts. It's not just a collection of recipes; it's a complete learning system trusted by colleges and top kitchens across the UK.
Designed specifically for those undertaking NVQ Level 2 qualifications or chef apprenticeships, this book breaks down complex techniques into easy-to-follow steps. With over 600 core recipes and more than 1,000 crystal-clear photographs, it shows you not just what to do, but why you're doing it. From basic knife skills to advanced finishing touches, it's all in here, explained in a way that makes sense in a real, busy kitchen environment.
Forget sifting through unreliable online videos. This comprehensive guide combines proven, classic techniques with access to professional demonstration videos, making it the ultimate tool for both students and trainers. If you're serious about your craft and want the industry-standard manual for success, this is it. It’s the cornerstone of countless professional careers for a reason.
Key Features and Benefits
- Over 600 Recipes: Master the essential classic dishes every professional chef knows.
- 1,000+ Photographs: See exactly how to prep, cook, and plate beautifully.
- NVQ Level 2 Focus: Perfectly aligned with your college course and qualification needs.
- Ideal for Apprenticeships: Supports on-the-job training in any professional kitchen setting.
- Covers Core Techniques: Build a strong foundation from basic prep to finishing.
- Professional Video Demos: Access online tutorials to see the techniques in action.
- Industry Standard Text: Use the book trusted by culinary schools nationwide.
- Clear & Concise: Written for learning, with no confusing jargon or waffle.
Technical Specifications
- Brand: Hodder Education
- SKU: 1G0077
- ISBN: 9781510461710
- Weight: 1.94 kg
- Content: Over 600 recipes and 1,000 photographs
- Qualification Level: Aligned with NVQ Level 2 & Apprenticeships
- Edition: 14th Edition
- Digital Resources: Includes access to professional demonstration videos
Expert Review and Insights
Forget trendy cookbooks; this is the real deal. The 14th edition of Practical Cookery remains the undisputed bible for any trainee chef in Britain. It instils the discipline and core knowledge that's often lost in modern kitchens. It’s less about flair and more about the fundamental craft, which is precisely what builds a long and successful career. It’s a hefty book, but it carries the weight of true culinary authority.
Sophie Brooks – Chef Tools View Profile →
- The Visuals: The step-by-step photography is incredibly clear, making complex techniques easy to grasp.
- The Weight: At nearly 2kg, it's more of a workstation reference than a book for your rucksack.
Case Study: Real Business, Real Results
The Headland Hotel in Newquay needed a consistent way to train its new intake of kitchen apprentices, ensuring they all learned the same core skills to the hotel's high standards. They equipped each new starter with the Practical Cookery NVQ 14th Edition book.
"It's brought a new level of professionalism to our training. The apprentices can reference the book for techniques and the photos for plating standards. It means our senior chefs can spend less time on the absolute basics and more time on refinement. The consistency in our classic dishes has improved noticeably."
Liam O'Connell – Executive Chef
The hotel reported that new apprentices were contributing to service effectively 20% faster than previous intakes.
Installation and Maintenance Guide
Getting Set Up for Success
- Start by flicking through the contents to understand the structure.
- Use sticky tabs to mark chapters or recipes you'll be using for your current module.
- Activate your access to the online video resources before you need them in class.
- Read the sections on kitchen safety and hygiene first – it's the most important lesson of all.
Keeping It in Good Nick
- Keep it on a shelf or bookstand, away from direct heat and water on the worktops.
- Wipe off any splashes or greasy fingerprints with a dry cloth straight away.
- Avoid bending the spine back on itself to keep the binding strong for years to come.
- This is a career tool – treat it with the respect it deserves!
Frequently Asked Questions
Q: Is this book suitable for someone with zero cooking experience?
A: Absolutely. It's designed for beginners, starting with the absolute basics of kitchen safety and knife skills, making it perfect for apprenticeships and NVQ Level 2 students.
Q: What types of cuisine does the book cover?
A: The focus is on foundational British and European cookery techniques—the building blocks for almost any professional menu, from sauces and soups to meat, fish, and poultry.
Q: Does the Practical Cookery 14th Edition textbook cover baking and desserts?
A: Yes, it includes comprehensive sections on patisserie, covering doughs, pastries, sponges, and classic desserts that are essential in a professional kitchen.
Q: How do I access the demonstration videos?
A: The book contains details and an access code to unlock the accompanying video content on the publisher's online learning platform.
Q: Is this book just for students or is it useful for working chefs too?
A: While it's a core text for students, thousands of professional kitchens keep it as a definitive reference for classic recipes and techniques.
Q: Are measurements in metric or imperial?
A: All recipes and measurements use the metric system (grams, millilitres, etc.), which is the standard in UK professional kitchens.
Q: Does this edition include information on allergens and dietary requirements?
A: It covers the fundamental principles of modern catering, which includes awareness of allergens and adapting dishes, though it's not a specialist dietary text.
Q: What's new in the 14th edition compared to the 13th?
A: The 14th edition features updated photography, improved layout for clarity, and enhanced digital resources to better support modern learning styles.
The Hodder Education Advantage: Building a Career, Not Just a Meal
In a world of fleeting food trends and online influencers, the Hodder Education 'Practical Cookery' series stands as a testament to the enduring value of solid, professional foundations. This isn't just another cookbook; it's a career investment. For over 50 years, this series has been the bedrock of culinary education in the UK, trusted by colleges and head chefs to instil the discipline, technique, and consistency that separates a cook from a chef. Choosing this book means aligning yourself with a legacy of excellence. The skills learned within these pages—from perfect knife cuts to flawless mother sauces—are timeless. They are the skills that ensure you're a valuable, reliable, and competent member of any kitchen team, leading to better job prospects and a more confident, rewarding career in the long run.
Explore more from Hodder EducationMore Than a Book: How Video Demos Build Real Skills
You can read about how to properly fillet a fish a dozen times, but nothing clicks quite like seeing it done by a professional. That's the magic behind the professional demonstration videos included with the Practical Cookery 14th Edition for chefs. This feature bridges the gap between theory and real-world action, turning a static page into a dynamic lesson.
Think of it like this: the book gives you the perfect map and the detailed directions, while the video is like having an expert navigator sitting beside you, pointing out the tricky turns in real-time. By reading the steps, seeing the photos of the finished dish, and then watching a video of the technique, you engage with the information in three different ways. This multi-layered approach helps cement the skill in your memory, building muscle memory and confidence much faster than just reading alone. It's a smarter, more effective way to learn your craft.
Who Should Buy This?
Catering Colleges & Training Providers
The essential, curriculum-aligned textbook for all your Level 2 culinary students and chef apprentices.
Restaurant & Hotel Kitchens
An indispensable training tool for getting new commis chefs and apprentices up to speed quickly and consistently.
Ambitious Home Cooks
Perfect for those wanting to move beyond amateur recipes and learn professional techniques properly.
Gastropubs & Bistros
The ideal reference guide for standardising classic dishes and ensuring quality and consistency across the menu.
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