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Textbook
The required textbook for this course is:
Labensky, S. R., and Hause, A. M. (2003). On Cooking: A Textbook of Culinary Fundamentals. 3rd ed. Upper Saddle River, N.J.: Prentice-Hall. ISBN 0-13-060628-6. (Book comes with a CD-ROM).
Two required supplementary readings are included with this course guide, one on product quality and one on beverages.
