Foundations of Food Preparation

The book is in good condition with a sturdy hardcover binding. There are no inscriptions or signatures, and it is not an ex-library copy. The dust jacket condition is unknown. The pages are clean and free from significant markings, making it a well-preserved copy for its age.

"Foundations of Food Preparation" by Gladys C. Peckham, published by Macmillan Publishing Co., Inc. in 1974, is a comprehensive guide to the principles of food preparation. This third edition, printed in New York, offers a detailed exploration of culinary techniques and foundational cooking skills. The book is a valuable resource for both novice and experienced cooks, providing insights into the science and art of cooking. As a third edition, it includes updated content from earlier versions, reflecting advancements in the field. The book is bound in a hardcover format, ensuring durability for frequent use in the kitchen. This edition is a sought-after resource for culinary students and enthusiasts who appreciate its thorough approach to food preparation. The condition of the book is good, with no notable inscriptions or ex-library markings.