Professional Cooking, High School Edition, 9th Edition

The ninth edition of Professional 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.

Instructor Access includes online access to teacher resources. Minimum of 15 student editions required. PO required.

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