On Cooking: A Textbook of Culinary Fundamentals (with software) (3rd Edition)

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9780130606280: On Cooking: A Textbook of Culinary Fundamentals (with software) (3rd Edition)

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.

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From the Publisher:

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this introduction to cooking and food preparation presents information that is relevant to today's student chef. It emphasizes an understanding of cooking fundamentals, focuses on the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food chemistry.

"About this title" may belong to another edition of this title.

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Labensky, Sarah R.; Hause, Alan M.; Sierra, Software
Published by Prentice Hall (2002)
ISBN 10: 0130606286 ISBN 13: 9780130606280
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Labensky, Sarah R.; Hause, Alan M.; Sierra, Software
Published by Prentice Hall (2002)
ISBN 10: 0130606286 ISBN 13: 9780130606280
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Labensky, Sarah R.; Hause, Alan M.; Sierra, Software
Published by Prentice Hall (2002)
ISBN 10: 0130606286 ISBN 13: 9780130606280
New Hardcover Quantity Available: 1
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