Synopsis
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 Back Cover
Attractively designed and extensively illustrated with color photographs, line drawings, charts and tables, this contemporary introduction to cooking and the culinary arts focuses on, information relevant to today's students. Comprehensive and well written, On Cooking emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients and provides information on other relevant topics such as culinary history and food science.
KEY FEATURES- Over 1800 original color photographs and line drawings illustrate preparation and presentation techniques and identify fresh foods and ingredients, tools, and equipment.
- New chapter on Mise en Place explains this important professional conceit and illustrates basic techniques.
- Expanded Principles of Cooking chapter provides step-by-step photographs and explanations for each cooking method.
- Essays and recipes from over 50 prominent chefs, food writers, and food producers allow readers to benefit from the combined expertise of these professionals.
- Over 750 proven, tested recipes from the authors and from numerous chefs working in culinary schools, restaurants, and hotels throughout the country are included. New recipes focus on classic dishes and competency-based skills, giving beginning cooks a strong foundation on which to build.
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On Cooking A Textbook of Culin
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Quattrone, Stacey Winters; Ingram, William E. (illustrator). Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Seller Inventory # 00032265110
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On Cooking A Textbook of Culin
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. Quattrone, Stacey Winters; Ingram, William E. (illustrator). Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Seller Inventory # 00092005882
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On Cooking: A Textbook of Culinary Fundamentals
Published by
Pearson College Div (edition 3), 2002
ISBN 10: 0130452416
ISBN 13: 9780130452412
Used
Hardcover
Seller: BooksRun, Philadelphia, PA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Fair. Quattrone, Stacey Winters; Ingram, William E. (illustrator). 3. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way. Seller Inventory # 0130452416-7-1
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On Cooking: A Textbook of Culinary Fundamentals
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Fair. No Jacket. Quattrone, Stacey Winters; Ingram, William E. (illustrator). Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0130452416I5N00
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On Cooking: A Textbook of Culinary Fundamentals
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. No Jacket. Quattrone, Stacey Winters; Ingram, William E. (illustrator). Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0130452416I3N00
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On Cooking: A Textbook of Culinary Fundamentals
Seller: ThriftBooks-Phoenix, Phoenix, AZ, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. No Jacket. Quattrone, Stacey Winters; Ingram, William E. (illustrator). Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0130452416I3N00
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On Cooking: A Textbook of Culinary Fundamentals
Seller: Goodwill, Brooklyn Park, MN, U.S.A.
Seller rating 5 out of 5 stars
Condition: good. Quattrone, Stacey Winters; Ingram, William E. (illustrator). All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels. Shrink wrap, dust covers, or boxed set case may be missing. Item may be missing bundled media. Seller Inventory # MINV.0130452416.G
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On Cooking : A Textbook of Culinary Fundamentals
Seller: Better World Books, Mishawaka, IN, U.S.A.
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Condition: Very Good. Quattrone, Stacey Winters; Ingram, William E. (illustrator). Used book that is in excellent condition. May show signs of wear or have minor defects. Seller Inventory # 4855235-6
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On Cooking : A Textbook of Culinary Fundamentals
Seller: Better World Books, Mishawaka, IN, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Quattrone, Stacey Winters; Ingram, William E. (illustrator). Used book that is in clean, average condition without any missing pages. Seller Inventory # 5007824-75
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On Cooking: A Textbook of Culinary Fundamentals
Seller: HPB-Red, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. Quattrone, Stacey Winters; Ingram, William E. (illustrator). Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_436859109