On Cooking: A Textbook of Culinary Fundamentals - Couverture rigide

Labensky, Sarah R.; Hause, Alan M.

Couverture rigide

ISBN 10 : 0131945157 ISBN 13 : 9780131945159

Editeur : Pearson, 1994

Synopsis

For introductory courses in general culinary arts and food and beverage programs.

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this introduction to cooking and food preparation presents information that is relevant to today's student chef. It emphasizes an understanding of cooking fundamentals, focuses on the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food chemistry.

A propos du livre

Présentation de l'éditeur

For introductory courses in general culinary arts and food and beverage programs.

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this introduction to cooking and food preparation presents information that is relevant to today's student chef. It emphasizes an understanding of cooking fundamentals, focuses on the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food chemistry.

Détails de l'édition

• Éditeur: Pearson
• Date d'édition: 1994
• Langue: anglais
• ISBN 10: 0131945157
• ISBN 13: 9780131945159
• Reliure: Relié
• Nombre de pages: 896
• Coordonnées du fabricant: non disponible
• Personne responsable: Riccardo Bacigalupo; riccardo.bacigalupo@sanoma.it; ; Sanoma Italia Via Arconati, 1 �; Milano; 20135; Italie