Neil Rippington Books

Written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, 'Professional Patisserie' covers everything needed to help develop industry-standard skills and knowledge whether starting at Level 2, working towards Level 3, or looking to advance current skills further. Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products, and processes, from petit fours to chocolate and decorative pieces.

Take your first steps towards a career as a top chef with Professional Chef Level 1. Written in a clear, easy-to-follow style and packed with illustrations throughout, Professional Chef Level 1 will help you gain the confidence and the culinary skills you need to gain your qualification, succeed in the workplace or continue on to a level 2 qualification.

Helps learners to improve their Maths and English skills and prepare for Level 1 and Level 2 Functional Skills exams. 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.

Methods of cooking - Stocks, soups and sauces - Cold preparation - Eggs - Pasta, gnocchi and rice - Fish and shellfish - Meat and offal - Poultry and game - Vegetables, pulses and grains - Potatoes - Pastry - Healthy eating - Maintain, handle and clean knives - Maintain a safe, hygenic and secure working environment - Maintain food safety - Work as part of a team.