The Ninth Edition ofProfessional Cooking reflects the changing
nature of our understanding of cooking and related fields such as
food safety, nutrition, and dietary practices, as well as new
thinking about how best to teach this material. What has not
changed is the core material that focuses on the essentials--the
comprehensive understanding of ingredients and basic cooking
techniques that are the foundation of success in the kitchen, and
the development of manual skills to apply this knowledge.
General
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