The Foundation of Cookery

“The Foundation of Cookery” by Mr. Anil Bhatt is an essential guide for anyone passionate about cooking. Designed with clarity and depth, this book serves as a comprehensive entry point for culinary students, home cooks, aspiring chefs, and hospitality professionals. It explores the fundamentals of cookery, delving into kitchen practices, techniques, terminology, hygiene, preparation methods, and much more—all curated to align with both traditional culinary training and modern culinary expectations.

Whether you're a student in a hotel management institute or a food blogger looking to sharpen your basics, this book offers structured chapters that cater to your needs. It is especially helpful for trainees, kitchen interns, and those preparing for competitive exams in hospitality sectors. Mr. Bhatt’s expertise shines through his structured layout, clear language, and practical approach—making it a suitable companion for institutes, colleges, universities, and professional kitchens.

Printed on-demand to ensure the freshest copy with quality assurance, The Foundation of Cookery is a must-have textbook and reference for institutions and individuals alike.