Attractively designed and extensively illustrated with colour photographs, this Canadian introduction to cooking and food preparation presents information that is relevant to today's Canadian student. It contains information about Canadian regulations (cuts of meat, grading systems for meat and produce, etc.) and national standards for professional cooks. A comprehensive introduction to the culinary trade, it teaches students cooking fundamentals, focusing on general procedures first, then presenting specific applications and hundreds of sample recipes.

Review

"This book is simply the best one of its kind. A masterful collection of reliable recipes and step-by-step procedures, accompanied by brilliant food photography and lore, it is a must for every kitchen-home or professional." ― Dr. Noel Cullen, Certified Master Chef and Past President, American Culinary Federation

"On Cooking has everything a culinary student or young chef needs-clear, close-up photos, basic butchery, principles of the bake shop and magnificent dessert presentations. For working professionals, it is a gold mine of invaluable tables and charts and hard-to-find information. Best of all, On Cooking provides all of this priceless information in one single book. I predict that it won't take long for a professional chef's copy to get that battered, grease-stained, much-used look." ― Shirley O. Corriher, CCP cooking teacher and author of CookWise

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