On Cooking: A Textbook of Culinary Fundamentals

Labensky, Sarah R. & Alan M. Hause & Steven Labensky

ISBN 10: 0130452416 / ISBN 13: 9780130452412

Editore: Pearson College Division, Upper Saddle River, NJ, 2002

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Upper Saddle River, NJ: Pearson College Division of Prentice-Hall, 2002. 4to. 3rd edition. Xxii + [1216] pp. Name inside front cover. Corners and spine bumped with small tears. Dog-eared clean white pages. ; 4to 11" - 13" tall; 1238 pages.

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Dati bibliografici

• Titolo: On Cooking: A Textbook of Culinary Fundamentals
• Editore: Pearson College Division, Upper Saddle River, NJ
• Data di pubblicazione: 2002
• Lingua: Inglese
• ISBN 10: 0130452416
• ISBN 13: 9780130452412
• Rilegatura: Hardcover
• Disegnatore: Quattrone, Stacey Winters; Ingram, William E.
• Edizione: Third Edition; First Printing.
• Condizione: Good
• Condizione della sovraccoperta: No Dust Jacket
• Peso: 7,01 libbre

Descrizione articolo

Riassunto

For introductory food preparation courses in culinary arts hospitality management, and food and beverage programs.

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 students. 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.

Recensione

"This book is simply the best one of its kind. A masterful collection of reliable recipes and step-by-step procedures, accompanied by brilliant food photography and lore, it is a must for every kitchen-home or professional." — Dr. Noel Cullen, Certified Master Chef and Past President, American Culinary Federation

"On Cooking has everything a culinary student or young chef needs-clear, close-up photos, basic butchery, principles of the bake shop and magnificent dessert presentations. For working professionals, it is a gold mine of invaluable tables and charts and hard-to-find information. Best of all, On Cooking provides all of this priceless information in one single book. I predict that it won't take long for a professional chef's copy to get that battered, grease-stained, much-used look." — Shirley O. Corriher, CCP cooking teacher and author of CookWise