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On Cooking A Textbook of Culinary Fundamentals 3rd Custom Edition Art Institutes
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On Cooking: A Textbook of Culinary Fundamentals, Third Custom Edition, provides a comprehensive foundation for aspiring chefs. Published with The Art Institutes and Pearson, this textbook covers essential techniques from mise en place to advanced meat cookery and charcuterie. Richly illustrated with step-by-step instructions and professional recipes. Author: Sarah R. Labensky, Alan M. Hause Publisher: Pearson Prentice Hall Edition: Third Custom Edition (2007) ISBN-13: 9780536214584 Format: Hardcover Language: English Features: Illustrated, Recipes Chef Training, Culinary School, Professional Kitchen, Recipe Book, Gastronomy, Food Science, Catering, Restaurant Management, Technical Cooking, Art Institute Textbook
Daily Cleaning: Use a soft brush or damp cloth to gently wipe away dirt. Avoid harsh chemicals. For mesh areas, use diluted mild detergent and a soft brush.
Drying: Air dry in a cool, shaded place after cleaning. Avoid direct sunlight or high heat, which can cause fading and glue deterioration.
Storage: Stuff with paper to maintain shape when not in use. Store in a dry, ventilated area to prevent mold. Rotate between multiple pairs to extend lifespan.
Usage Notes: Designed for basketball. Not recommended for hiking, long-distance running, or other specialized sports where different performance features are required.