On Cooking: A Textbook of Culinary Fundamentals (What's New in Culinary & Hospitality)
by Sarah Labensky, Alan Hause, Priscilla Martel
On Cooking: A Textbook of Culinary Fundamentals by Sarah Labensky, Alan Hause, and Priscilla Martel is a vital guide to the essentials of cooking. This edition in the Culinary & Hospitality series delivers core techniques and principles for aspiring chefs and hospitality professionals, fostering practical skills for real-world application.
About This Book
On Cooking: A Textbook of Culinary Fundamentals serves as an essential resource for learning the core principles of cooking. Authored by Sarah Labensky, Alan Hause, and Priscilla Martel, this updated edition highlights key developments in culinary and hospitality practices.
The book covers fundamental techniques and methods that form the basis of professional cooking. It is designed to equip readers with practical knowledge applicable in various culinary settings.
As part of the What's New in Culinary & Hospitality series, it reflects current trends and standards in the industry. This textbook supports both beginners and experienced learners in mastering culinary basics.
With a focus on clarity and accessibility, the content helps build a strong foundation for further culinary education and career development.
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