On Cooking: A Textbook of Culinary Fundamentals
Sarah R. Labensky; Alan M. Hause; Steven Labensky
ISBN 10: 0130452416 ISBN 13: 9780130452412
Editore: Pearson College Div, 2002
Usato
Hardcover
Da
ThriftBooks-Dallas, Dallas, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Venditore AbeBooks dal 2 luglio 2009
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Riguardo questo articolo
Descrizione:
Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Codice articolo G0130452416I3N00
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.
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
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Dati bibliografici
Titolo: On Cooking: A Textbook of Culinary ...
Casa editrice: Pearson College Div
Data di pubblicazione: 2002
Legatura: Hardcover
Illustratore: Quattrone, Stacey Winters; Ingram, William E.
Condizione: Good
Condizione sovraccoperta: No Jacket
Edizione: terza edizione