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Highlights > Recent Additions > On Cooking: A Textbook of Culinary Fundamentals

On Cooking: A Textbook of Culinary Fundamentals

On Cooking: A Textbook of Culinary Fundamentals
Author(s) : Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
Publisher : Prentice Hall
Pub. Date : Jan 2010
Edition : 5th
Format : Softcover
ISBN-10 : 013715576X
ISBN-13 : 9780137155767
IE ISBN : 0137070217 / 9780137070213
Subject(s) : Reference / Art
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.

This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.

This is a brand new International Edition. The cover may look different but the book content (in english) is the same with US Hardcover. Printed in original color on high quality paper. Everything is identical to US Edition.


Price : $64.00

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