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Synopsis
An introduction to cooking and food preparation covers such topics as professionalism, food safety, nutrition, recipes and menus, tools and equipment, and food presentation.
"synopsis" may belong to another edition of this title.
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.
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.
"About this title" may belong to another edition of this title.
- PublisherPearson College Div
- Publication date1999
- ISBN 10 013973256X
- ISBN 13 9780139732560
- BindingPaperback
- Edition number2
- Number of pages264
- Rating
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On Cooking : a Textbook of Culinary Fundamentals : Study Guide
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Paperback. Condition: Good. This book is in good condition; no remainder marks. The book has some shelfwear; small coffee stain to bottom corner. Inside pages are clean. ; 264 pages. Seller Inventory # 08GW21-346-042
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On Cooking: A Textbook of Culinary Fundamentals : Study Guide
Published by
Prentice Hall College Div, 1999
ISBN 10: 013973256X
ISBN 13: 9780139732560
Used
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On Cooking: A Textbook of Culinary Fundamentals : Study Guide
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On Cooking: A Textbook of Culinary Fundamentals : Study Guide
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On Cooking: A Textbook of Culinary Fundamentals : Study Guide
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Softcover. Condition: Good. An introduction to cooking and food preparation covers such topics as professionalism, food safety, nutrition, recipes and menus, tools and equipment, and food presentation. Seller Inventory # AMPLE013973256X
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