The book you hold in your hands is a manual of educational professional cooking. It is divided into educational units, starting from the basic principles of organizing and operating a kitchen and simultaneously describing the duties of the individuals who comprise it.

Next, it refers to the basic concepts and modern terminology of cooking, while also describing the main raw materials with their properties, the essential elements regarding different preparation methods, the proper use of utensils and equipment, and the safe preservation of preparations. These elements form the basis for preparing recipes (both simple and complex), which are presented by category of dishes, in simple descriptive stages.
The most important lesson I have learned is that each student's way of understanding is unique. 

Not all students have the ability to easily memorize techniques, recipes, or texts. Some are greatly helped by an image, a diagram, and generally a more structured way of presentation, while others are content with just a text. This philosophy underpins the book. It aspires to be not only an educational aid but a valuable tool for the educator and the student, with structured knowledge, method, and expertise, with all those elements that will make the student a professional, aiming to acquire not only knowledge but mainly professional conscientiousness.

In conclusion, I would like to share my belief that the manual belongs to its readers. Having already reached the 4th edition, the response to it is evidenced by the thousands of copies in circulation, giving me the motivation to continually improve and enrich its content - something you will realize by reading the copy you hold in your hands.