A cook book written by Chefs with a combined experience of more than 35 years in the commercial kitchen for aspiring chefs and for the commoner who is interested in cooking and is always on the look out to improve on his/her culinary skills. The book talks about the equipments used in any kitchen, basic hygiene standards to be maintained in any kitchen, the cooking methods used, why a particular cooking method is used for a cut of meat and techniques to maintain a clean kitchen. The book contains trialed recipes that work perfectly every time you cook them in your kitchen. The recipes gives the list of equipments used, basics techniques used in preparing the dish and key notes to give the chef/cook a word of caution about the care that needs to be taken during cooking. The second and the third volume of the book gives more details about salads, appetizers, farinaceous dishes, baking products, yeast goods, hot and cold desserts. Enjoy the read and happy cooking.