ISBN: 9780137155767 - on cooking: a textbook of culinary fundamentals [lingua inglese] (11 risultati)

Condizione: acceptable. Ingram, William E. (illustratore).

Hardback. Condizione: Fair. 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.  Exciting, new features to this updated edition include:Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking.  Virtually all recipes are now illustrated with photographs.    Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary ArtsThis book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. Ingram, William E. (illustratore). …

Condizione: Fair. 9780137155767 On Cooking: A Textbook of Culinary Fundamentals HARDCOVER. COMPONENTS ARE NOT INCLUDED. Heavy wear and creasing to cover/edges/corners. Rips and tears on edges of pages and binding. Cardboard showing on corners, edges and spine of book. Cover solidly attached but may show signs of loosening. Binding still intact and strong, and all pages are present and usable. School markings/highlighting throughout book and black-out marks on edges of pages, but none that impairs usability. Ingram, William E. (illustratore).…

Hardback. Condizione: Fair. 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.  Exciting, new features to this updated edition include:Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking.  Virtually all recipes are now illustrated with photographs.    Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary ArtsThis book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. Ingram, William E. (illustratore). …

Hardback. Condizione: Good. 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.  Exciting, new features to this updated edition include:Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking.  Virtually all recipes are now illustrated with photographs.    Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary ArtsThis book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. Ingram, William E. (illustratore). …

Hardcover. Condizione: Very Good. 5. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Ingram, William E. (illustratore).

Hardback. Condizione: Good. 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.  Exciting, new features to this updated edition include:Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking.  Virtually all recipes are now illustrated with photographs.    Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary ArtsThis book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. Ingram, William E. (illustratore). …

hardcover. Condizione: Very Good. Very Good. 2011, Fifth Edition. Tight binding, clean pages, mild wear. No access codes or supplementary materials; book only. International shipping not available for this item. Extra shipping charges may be required due to weight of book. Ingram, William E. (illustratore). …

Hardcover. Condizione: Brand New. 5th edition. 1216 pages. 11.00x9.20x1.80 inches. In Stock. Ingram, William E. (illustratore).

hardcover. Condizione: new. Ingram, William E. (illustratore).

Hardback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Ingram, William E. (illustratore).