On Cooking : A Textbook of Culinary Fundamentals. This item is unavailable.
Language: English
Published by Prentice Hall PTR, 2002
- Hardcover
- Used
Seller: Better World Books, Mishawaka, IN, U.S.A.Better World Books
AbeBooks seller since August 3, 2006
Condition: Used - Good
£ 7.84
Item description from seller
Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
Seller Inventory # 5007824-75
- Title
- On Cooking : A Textbook of Culinary Fundamentals
- Author
- Hause, Alan M., Labensky, Sarah R., Labensky, Steven
- Publisher
- Prentice Hall PTR
- Publication year
- 2002
- Condition
- Good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0130452416
- ISBN 13
- 9780130452412
- Illustrator
- Quattrone, Stacey Winters; Ingram, William E.
- Edition
- 3rd Edition
- Item weight
- 6.471 pounds
- Dimensions
- N/A
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.
"Synopsis" may belong to another edition of this title.
From the Back Cover
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.
"About the title" may belong to another edition of this title.