Campbell, John. <br/><br/>
Practical cookery / 
John Campbell, David Foskett, Victor Ceserani. 
 - 11th ed. 
 - London :  Hodder Education,  c2008. 
 - x, 694 p. :  col. ill. ;  26 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>1. Healthy eating - 2. Methods of cookery - 3. Stocks, soups and sauces - 4. Cold preparation - 5. Egg dishes - 6. Pasta and rice - 7. Fish and shellfish - 8. Meat - 9. Poultry and game - 10. International dishes - 11. Vegetarian dishes - 12. Vegetables, pulses and grains - 13. Potatoes - 14. Pastry - 15. Snacks, light meals, savouries and convenience foods - Index. 
<br/><br/><label>ISBN: </label>9780340948378 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, English.<br/>Quantity cooking.
<br/><br/><label>Dewey Class. No.: </label>641.57  / CAM