On Cooking: A Textbook of Culinary Fundamentals, Canadian Edition

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9780130620934: On Cooking: A Textbook of Culinary Fundamentals, Canadian Edition
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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.

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From the Back Cover:

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 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. Contains a major section on Garde Manger — including chapters on Sandwiches and Hors d'Oeuvre and Canapés. Includes a chapter on Buffet Presentation. Contains over 750 proven, tested recipes — from the authors and from numerous chefs working throughout the country in culinary programs, hotels and restaurants. In addition, a nutritional analysis is provided with every recipe. Outlines the development and traditions of various foods and cuisines, and places the development of specific dishes or techniques into historical perspective. For those already working within or for those studying for a career within the food service industry.

Review:

"This book is simply the best one of its kind. A masterful collection of reliable recipes and step-by-step procedures, accompanied by brilliant food photography and lore, it is a must for every kitchen-home or professional." — Dr. Noel Cullen, Certified Master Chef and Past President, American Culinary Federation

"On Cooking has everything a culinary student or young chef needs-clear, close-up photos, basic butchery, principles of the bake shop and magnificent dessert presentations. For working professionals, it is a gold mine of invaluable tables and charts and hard-to-find information. Best of all, On Cooking provides all of this priceless information in one single book. I predict that it won't take long for a professional chef's copy to get that battered, grease-stained, much-used look." — Shirley O. Corriher, CCP cooking teacher and author of CookWise

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Other Popular Editions of the Same Title

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