On Cooking: A Textbook of Culinary Fundamentals - Hardcover

Labensky, Sarah R.; Hause, Alan M.

Hardcover

ISBN 10: 0138626405 ISBN 13: 9780138626402

Verlag: Pearson, 1998

Inhaltsangabe

For introductory Food Preparation courses in general culinary arts and food and beverage programs.

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 student 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.

Über diesen Titel

Reseña del editor

For introductory Food Preparation courses in general culinary arts and food and beverage programs. 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 student 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.

Details zur Ausgabe

• Verlag: Pearson
• Erscheinungsdatum: 1998
• Sprache: Englisch
• ISBN 10: 0138626405
• ISBN 13: 9780138626402
• Einband: Tapa dura
• Anzahl der Seiten: 1157
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar