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FOUNDATIONS OF PROFESSIONAL COOKING: A GLOBAL APPROACH, 1/e covers culinary skills and techniques from a broader global perspective. Moving beyond traditional Eurocentric fundamentals, it weaves international cuisine, ingredients, techniques, and flavor profiles throughout the chapters. Recipes represent a variety of culinary techniques and respond to the demand for more diverse and creative menus. Unique grading rubrics are presented for over 40 basic techniques so students know what the expectations are for each assignment. Vivid photos and illustrations accompany recipes and ingredients and motivate students to achieve high presentation standards.
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- PublisherPrentice Hall
- Publication date2011
- ISBN 10 0135085454
- ISBN 13 9780135085455
- BindingPrinted Access Code
- Edition number1
- Number of pages672
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