PROFESSIONAL COOKERY THEORY AND PRACTICE

The book is intended to be an introduction to students of cookery at institutes such as Hotel Management Institute , Food Craft Institute , Industrial Training Institute , Vocational Higher Secondary Schools , Kitchen Apprentice Trainees and for just about anyone who wants to know more about modern cooking methods employed at " star " hotels . As such , we do fondly hope that this book , with its lessons and clear - cut study plans , will provide a new perspective to students and tutors alike , benefiting as it does even the casual reader in ways both theoretical and practical . --P . Ramesh & Jos Wellman