This book is perfect for anyone who wants to learn the fundamentals of cooking. From food preparation to cooking techniques, this book covers everything. With its comprehensive supplement package, including MyCulinaryLab, students can review their skills and knowledge on their own time. It is a great resource for instructors too as they can manage courses easily with access to key course management tools, tracking student grades and performances, along with data management and reporting. Overall, this book is a great guide for anyone who wants to become a skilled chef in culinary arts, food and nutrition, or hospitality management.

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Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.

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