John Campbell, executive head chef of Michelin-starred Berkshire restaurant Vineyard at Stockcross, has been named as the new co-author of the fourth edition of the industry’s education bible author Advanced Practical Cookery.
The publication had previously been written by Victor Ceserani, professor David Foskett and Ronald Kinton. The publication will now be penned by Campbell, Ceserani and Foskett.
Campbell, who also contibuted to the 10th edition of Practical Cookery, said he was honoured to be involved in the publication which guides the industry.
“It’s also a great opportunity to bring educational literature more in line with modern day kitchen cuisine.
“What I want to do is provide a clear system of working that highlights cookery methods for each dish enabling students and lecturers to work closely together to complete assessments,” said Campbell.
The latest edition is due to be published early next year.
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