Introduction to Culinary Arts - Couverture rigide

Gleason, Jerry; The Culinary Institute Of America

Couverture rigide

ISBN 10 : 0132737442 ISBN 13 : 9780132737449

Editeur : Pearson, 2014

Synopsis

Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career.

 

Teaching and Learning Experience:

• From theory to application, provides a solid foundation in culinary arts
• Offers a wealth of features that spotlight key techniques and information
• Addresses culinary management and business

A propos du livre

Présentation de l'éditeur

Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career.

 

Teaching and Learning Experience:

• From theory to application, provides a solid foundation in culinary arts
• Offers a wealth of features that spotlight key techniques and information
• Addresses culinary management and business

Détails de l'édition

• Éditeur: Pearson
• Date d'édition: 2014
• Langue: anglais
• ISBN 10: 0132737442
• ISBN 13: 9780132737449
• Reliure: Relié
• Numéro d'édition: 2
• 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