On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)

Binding: Hardcover
EAN: 9780130452412
Edition: 3
ISBN: 0130452416
Label: Prentice Hall
Languages:EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: Prentice Hall
Number Of Items: 1
Number Of Pages: 1216
Publication Date: July 19, 2002
Publisher: Prentice Hall
Studio: Prentice Hall

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Editorial Review:

Product Description:
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.

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