Essentials of Professional Cooking, Second Edition, focuses on
fundamental cooking procedures and techniques, functions of
ingredients, and desired results to empower the reader with the
keen understanding necessary to prepare virtually any dish to
perfection without relying solely on a recipe. Specially
constructed to meet the on-the-job demands of food-service
managers, the streamlined approach of Essentials of Professional
Cooking, Second Edition, extends the benefits of this material to
students and professionals in hospitality management and
food-service management.
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