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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Bibliographic Details

Title: On Cooking : a Textbook of Culinary Fundamentals : Study Guide
Publisher: Pearson College Div
Publication Date: 1999
Language: English
ISBN 10: 013973256X
ISBN 13: 9780139732560
Binding: Paperback
Edition: 2nd Edition
Condition: Good

About this title

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.

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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Mahler Books
TX, U.S.A.

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If you plan to pay by check or money order, please do NOT make the check or money order payable to Mahler Books, or we will not be able to accept it. Please make checks or money orders payable to Erik R Magnuson. Books may be returned within 15 days for a full refund so long as they are in the same condition when sold. Please contact us prior to returning a product.

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