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On Cooking A Textbook of Culinary Fundamentals






Edition:  3
Pub Date: 
Publisher:  Prentice Hall
Summary: Attractively designed and extensively illustrated with color photographs, line drawings, charts and tables, this contemporary introduction to cooking and the culinary arts focuses on, information relevant to today's students. Comprehensive and well written, On Cookingemphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients and provides information on other relevant topics suc...h as culinary history and food science. KEY FEATURES Over 1800 original color photographs and line drawings illustrate preparation and presentation techniques and identify fresh foods and ingredients, tools, and equipment. New chapter on Mise en Place explains this important professional conceit and illustrates basic techniques. Expanded Principles of Cooking chapter provides step-by-step photographs and explanations for each cooking method. Essays and recipes from over 50 prominent chefs, food writers, and food producers allow readers to benefit from the combined expertise of these professionals. Over 750 proven, tested recipes from the authors and from numerous chefs working in culinary schools, restaurants, and hotels throughout the country are included. New recipes focus on classic dishes and competency-based skills, giving beginning cooks a strong foundation on which to build.

Labensky, Sarah R. is the author of On Cooking A Textbook of Culinary Fundamentals, published 2002 under ISBN 9780130452412 and 0130452416. Nineteen On Cooking A Textbook of Culinary Fundamentals textbooks are available for sale on ValoreBooks.com, eighteen used from the cheapest price of $13.63, or buy new starting at $93.99.
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On Cooking A Textbook of Culinary Fundamentals

ISBN-13: 9780130452412

ISBN: 0130452416

Edition: 3rd

Pub Date:
Publisher: Prentice Hall
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