On Cooking: A Textbook of Culinary Fundamentals: To Go - Brossura

Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla A.

Brossura

ISBN 10: 0135118050 ISBN 13: 9780135118054

Casa editrice: Prentice Hall, 2010

Riassunto

An introduction to cooking and food preparation covers such topics as professionalism, food safety, nutrition, recipes and menus, tools and equipment, and food presentation.

Su questo libro

Product Description

For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. Offering a streamlined portability and technology-rich format, Labensky, On Cooking-To Go Edition builds on the quality, expertise and reputation of On Cooking, 5e. This edition features a new chapter on healthy cooking, over 250 new photographs and new trends in Culinary Arts such as asian knife skills and sustainable cooking. On Cooking-To Go Edition retains all of the instructional recipes from the fifth edition and moves the end-of chapter recipes to the Web via i-COOK. Subscriptions to the revolutionary MyCulinaryLab and i-COOK are available for purchase with the book as it combines portability with meaningful integration of technology.

Dettagli dell?edizione

• Editore: Prentice Hall
• Data di pubblicazione: 2010
• ISBN 10: 0135118050
• ISBN 13: 9780135118054
• Rilegatura: Copertina flessibile
• Lingua: Inglese
• Numero edizione: 5
• Numero di pagine: 873
• Disegnatore: Ingram William E.