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Synopsis
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.
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Attractively designed and extensively illustrated with color photographs, line drawings, charts and tables, this contemporary introduction to cooking and the culinary arts focuses on, information relevant to today's students. Comprehensive and well written, On Cooking emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients and provides information on other relevant topics such as culinary history and food science.
KEY FEATURES- Over 1800 original color photographs and line drawings illustrate preparation and presentation techniques and identify fresh foods and ingredients, tools, and equipment.
- New chapter on Mise en Place explains this important professional conceit and illustrates basic techniques.
- Expanded Principles of Cooking chapter provides step-by-step photographs and explanations for each cooking method.
- Essays and recipes from over 50 prominent chefs, food writers, and food producers allow readers to benefit from the combined expertise of these professionals.
- Over 750 proven, tested recipes from the authors and from numerous chefs working in culinary schools, restaurants, and hotels throughout the country are included. New recipes focus on classic dishes and competency-based skills, giving beginning cooks a strong foundation on which to build.
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On Cooking: A Textbook of Culinary Fundamentals
Published by
Pearson College Div (edition 3), 2002
ISBN 10: 0130452416
ISBN 13: 9780130452412
Used
Hardcover
Seller: BooksRun, Philadelphia, PA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Fair. Quattrone, Stacey Winters; Ingram, William E. (illustrator). 3. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported. Seller Inventory # 0130452416-7-1
Quantity: 1 available
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On Cooking A Textbook of Culin
Seller: SecondSale, Montgomery, IL, U.S.A.
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Condition: Acceptable. Quattrone, Stacey Winters; Ingram, William E. (illustrator). Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Seller Inventory # 00073620620
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On Cooking A Textbook of Culin
Seller: SecondSale, Montgomery, IL, U.S.A.
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Condition: Good. Quattrone, Stacey Winters; Ingram, William E. (illustrator). Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Seller Inventory # 00089474619
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On Cooking: A Textbook of Culinary Fundamentals
Seller: Book Orphans, Brigham City, UT, U.S.A.
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hardcover. Condition: Very Good. Quattrone, Stacey Winters; Ingram, William E. (illustrator). Seller Inventory # cb550008
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On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
Seller: Wonder Book, Frederick, MD, U.S.A.
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Condition: Fair. Quattrone, Stacey Winters; Ingram, William E. (illustrator). Acceptable condition. 3rd edition. A readable, intact copy that may have noticeable tears and wear to the spine. All pages of text are present, but they may include extensive notes and highlighting or be heavily stained. Includes reading copy only books. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES. Seller Inventory # V00A-12856
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On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
Seller: Unique Books For You, Aurora, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. Quattrone, Stacey Winters; Ingram, William E. (illustrator). Moderate shelf/edge wear, binding tight. Contains some sporadic highlighting throughout, light soiling along the sides, corners slightly bumped still in very good shape. Seller Inventory # 43978-070915100
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On Cooking: A Textbook of Culinary Fundamentals
Published by
Pearson College Division, Upper Saddle River, NJ, 2002
ISBN 10: 0130452416
ISBN 13: 9780130452412
Used
Hardcover
Seller: Cider Creek Books, Newark, NJ, U.S.A.
Seller rating 4 out of 5 stars
Hardcover. Condition: Good. Dust Jacket Condition: No Dust Jacket. Quattrone, Stacey Winters; Ingram, William E. (illustrator). Third Edition; First Printing. 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. Seller Inventory # 27187
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On Cooking: A Textbook of Culinary Fundamentals
Seller: Georgia Book Company, CHICKAMAUGA, GA, U.S.A.
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Hardcover. Condition: Very Good. Quattrone, Stacey Winters; Ingram, William E. (illustrator). ***MULTIPLE COPIES AVAILABLE***VERY GOOD USED CONDITION-MAY HAVE SLIGHT CLASSROOM WEAR. Seller Inventory # 220922011
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On Cooking: A Textbook of Culinary Fundamentals
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
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Hardcover. Condition: Good. No Jacket. Quattrone, Stacey Winters; Ingram, William E. (illustrator). Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 6.68. Seller Inventory # G0130452416I3N00
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On Cooking: A Textbook of Culinary Fundamentals
Seller: ThriftBooks-Reno, Reno, NV, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. No Jacket. Quattrone, Stacey Winters; Ingram, William E. (illustrator). Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 6.68. Seller Inventory # G0130452416I3N00
Quantity: 1 available