Master the art of culinary science with “Theory of Cookery,” your essential guide for diploma and food craft courses. Tailored to the National Council for Hotel Management and Catering Technology syllabus, this book delves into the fundamentals of cookery, professional kitchen operations, and essential chef hygiene and safety. Explore the origins of modern cookery, understand kitchen organization, and master menu planning. With detailed explanations on food commodities, various cooking methods like sautéing and braising, and practical insights including chef’s tips, accidents are minimized. Enhance your skills with comprehensive chapters on salads, soups, eggs, meat, and fish cookery. Featuring photographs, tables, review questions, and online resources, this is the ultimate textbook for aspiring culinary professionals at The Bookish Owl.