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On Cooking: A Textbook of Culinary Fundamentals (3rd Edition) |
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On Cooking: A Textbook of Culinary Fundamentals (3rd Edition) |
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EAN: 9780130452412 Edition: 3 ISBN: 0130452416 Label: Prentice Hall Languages: Manufacturer: Prentice Hall Number Of Items: 1 Number Of Pages: 1216 Publication Date: July 19, 2002 Publisher: Prentice Hall Studio: Prentice Hall Editorial Review: Product Description: 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. Related Items:
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