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 | | Practical Cookery Foundation Student Book Level 1 by Victor Ceserani, Professor David Foskett, John Campbell, Patricia Paskins, Professor David Doskett Paperback, 350 Pages, Published 2009 by Hodder Education ISBN-13: 978-0-340-98399-7, ISBN: 0-340-98399-X |
 | | The Cambridge History of Libraries in Britain and Ireland(Reprint) (Volume 3) by Alistair Black , Peter Hoare Paperback, 762 Pages, Published 2014 by Cambridge University Press ISBN-13: 978-1-107-69369-2, ISBN: 1-107-69369-1 |
 | | The Cambridge History of Libraries in Britain and Ireland Volume 3, 1850-2000 (v. 3) by Alistair Black , Peter Hoare , Teresa Webber , Giles Mandelbrote Hardcover, 762 Pages, Published 2006 by Cambridge University Press ISBN-13: 978-0-521-78097-1, ISBN: 0-521-78097-7 |
 | | Theory of Catering 10th Edition Elst by Ronald Kinton , David Foskett , Victor Ceserani Paperback, 608 Pages, Published 2003 by Hodder Arnold ISBN-13: 978-0-340-87177-5, ISBN: 0-340-87177-6 |
 | | The Theory of Hospitality and Catering(12th Edition) (A Hodder Education Publication) by David Foskett , Patricia Paskins , Neil Rippington , Paul Hambleton , Victor Ceserani Paperback, 448 Pages, Published 2011 by Hodder Education Publishers ISBN-13: 978-1-4441-2376-0, ISBN: 1-4441-2376-9 |
 | | The Theory of Catering(9th Edition) by David Foskett , Ronald Kinton , Victor Ceserani Paperback, 630 Pages, Published 1999 by Hodder Arnold H&S ISBN-13: 978-0-340-72512-2, ISBN: 0-340-72512-5 |
 | | Practical Cookery 10th Edition Elst by Victor Ceserani , David Foskett , Ronald Kinton Paperback, 653 Pages, Published 2004 by Hodder Arnold ISBN-13: 978-0-340-81148-1, ISBN: 0-340-81148-X |
 | | Advanced Practical Cookery(3rd Edition) by David Foskett , Victor Ceserani , Ceserani And Foskett Hardcover, 420 Pages, Published 2002 by Hodder Arnold ISBN-13: 978-0-340-84853-1, ISBN: 0-340-84853-7 |
 | | Food Preparation and Cooking with Food Service NVQ Level 1 (NVQ/SVQ workbook) by Victor Ceserani , David Foskett , Ronald Kinton , Roy Hayter Paperback, 157 Pages, Published 1998 by Hodder Arnold H&S ISBN-13: 978-0-340-70473-8, ISBN: 0-340-70473-X |
 | | Food Preparation and Cooking(3rd Edition) NVQ/Svq Workbook Level 2 by David Foskett , Victor Ceserani Paperback, 232 Pages, Published 1999 by Hodder Arnold H&S ISBN-13: 978-0-340-75335-4, ISBN: 0-340-75335-8 |
Professor David Doskett