| Item 9780130452412$24.80 - $26.04 Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the... | |
On Cooking Myculinarylab With Pearson Etext Acces... Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.
An introduction to cooking and food preparation covers such topics as professionalism, food safety, nutrition, recipes and menus, tools and equipment, and food presentation.
On Cooking : A Textbook of Culinary Fundamentals General
| ISBN | 9780130452412 |
| Fiction/Non-Fiction | Non-Fiction |
| Publisher | Pearson College Div |
| Pages | 1240 |
| List Price | $105.33 |
| Author | Hause, Alan M.Labensky, Sarah R.Labensky, Steven |
| Publication Date | 07/01/2002 |
| Release Status | Out of Print |
| Format | Hardcover |
| Language | English |
| Measurements | Height: 11 Inches (US)Width: 8.25 Inches (US)Thickness: 2 Inches (US)Unit Weight: 6.5 Pounds (US) |
| Edition Number | 3 |
| Illustrator | Ingram, William E.Quattrone, Stacey Winters |
| Photographer | Embery, Richard |
Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.
An introduction to cooking and food preparation covers such topics as professionalism, food safety, nutrition, recipes and menus, tools and equipment, and food presentation.
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