eBook PDF / e-Pub On Cooking: A Textbook of Culinary Fundamentals

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Title:On Cooking: A Textbook of Culinary Fundamentals
Format Type:Ebook
Author:
Publisher:Prentice Hall
ISBN:0131713272
ISBN 13:
Number of Pages:1440
Category:Cookbooks, Cooking, Reference, Food, Culinary

On Cooking: A Textbook of Culinary Fundamentals by Sarah R. Labensky, Alan M. Hause

PDF, EPUB, MOBI, TXT, DOC On Cooking: A Textbook of Culinary Fundamentals 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

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  • The Prentice Hall Essentials Dictionary of Culinary Arts

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The Prentice Hall Essentials Dictionary of Culinary Arts, Applied Math for Food Service, Recipe Management Application Student Access Code Card for On Cooking, Complete Idiot's Guide to Cooking Techniques and Science, Study Guide for on Baking, On Baking: A Textbook of Baking and Pastry Fundamentals, 2012 Myculinarylab with Pearson Etext -- Access Card -- For on Cooking: A Textbook of Culinary Fundamentals, On Cooking: A Textbook of Culinary Fundamentals, Mastercook 11 with Cooking Techniques DVD and on Cooking: A Textbook of Culinary Fundamentals, On Cooking: Techniques From Expert Chefs Volume 1
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, No description available, This is a student supplement associated with b i b On Baking e b i b br b Sarah R Labensky b b Priscilla R Martel b br b Eddy Van Damme b b ISBN b, This concise version of the culinary dictionary is sized and priced to be used with other Hospitality Culinary books Offering over entries it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation Charts for common food additives common food labeling terms and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included Designed to support those in culinary arts its definitions line drawings charts and tables are excellent for quick at a glance reference