Publisher's Synopsis
Traditionally, learning the art of cooking was a vocational qualification with simple to use basic textbooks. However, with the changing nature of learning, the Culinary Arts is increasingly taught at undergraduate and graduate degree levels. As such this textbook aims to address the gap in knowledge providing more than a cook book but rather an amalgam of part encyclopedic, part practical cookbook and part reference work. It is targeted largely for the growing Culinary Arts Management degree market as well as professionals in the industry. Ten international professionals, many of whom have long industry experience before coming to work in academia, have come together to write this book.
