On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
by Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel
A foundational culinary textbook offering systematic instruction on cooking techniques, ingredients, and professional kitchen practices for students and chefs.
About This Book
This textbook serves as a foundational resource for culinary students and professionals seeking to master core cooking principles.
It presents systematic instruction on food preparation methods, kitchen equipment, and ingredient selection.
The content emphasizes both theoretical knowledge and practical application in professional culinary settings.
Readers gain understanding of food safety standards and quality control practices essential to the industry.
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