On Cooking: A Textbook of Culinary Fundamentals, Canadian Edition

Labensky, Sarah R.; Hause, Alan M.; Malley, Fred L.; Bevan, Anthony; Sicoli, Settimio

ISBN 10: 0130620939 / ISBN 13: 9780130620934

Editore: Prentice-Hall (Canada), 2002

May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Codice articolo G0130620939I4N00

Riassunto:

For use in introductory culinary arts courses and food and beverage programs.

Attractively designed and extensively illustrated with colour photographs, this Canadian introduction to cooking and food preparation presents information that is relevant to today's Canadian student. It contains information about Canadian regulations (cuts of meat, grading systems for meat and produce, etc.) and national standards for professional cooks. A comprehensive introduction to the culinary trade, it teaches students cooking fundamentals, focusing on general procedures first, then presenting specific applications and hundreds of sample recipes.

Dati bibliografici

Titolo: On Cooking: A Textbook of Culinary ...
Casa editrice: Prentice-Hall (Canada)
Data di pubblicazione: 2002
Legatura: Paperback
Condizione: Very Good
Condizione sovraccoperta: No Jacket
Edizione: seconda edizione