On Cooking: A Textbook of Culinary Fundamentals: A Textbook of Culinary Fundamentals (with software) - Rilegato

Labensky, Sarah R.; Hause, Alan M.

Rilegato

ISBN 10: 0130606286 ISBN 13: 9780130606280

Casa editrice: Pearson College Div, 2004

Riassunto

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.

Su questo libro

Product Description

Book by Labensky Sarah R Hause Alan M Sierra Software

Dettagli dell'edizione

• Editore: Pearson College Div
• Data di pubblicazione: 2004
• Lingua: Inglese
• ISBN 10: 0130606286
• ISBN 13: 9780130606280
• Rilegatura: Copertina rigida
• Numero edizione: 3
• Numero di pagine: 1216
• Contatto del produttore: non disponibile
• Persona responsabile: Pearson; riccardo.bacigalupo@sanoma.it; ; Sanoma Italia Via Arconati, 1 �; Milano; Italia