On Cooking: A Textbook of Culinary Fundamentals (with software) (3rd Edition) |  | Authors: Sarah R. Labensky, Alan M. Hause, Software Sierra
Publisher: Prentice Hall
Category: Book
Buy New: $449.99
as of 5/28/2012 16:10 EDT details
New (2) Used (6) from $449.99
Sales Rank: 2,441,111
Languages: English (Unknown), English (Original Language), English (Published)
Media: Hardcover
Edition: 3
Pages: 1232
Number Of Items: 1
Shipping Weight (lbs): 6.5
Dimensions (in): 11.2 x 6.8 x 1.9
ISBN: 0130606286
EAN: 9780130606280
ASIN: 0130606286
Publication Date: August 7, 2002
Availability: Usually ships in 1-2 business days
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Product Description
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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