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On Cooking : A Textbook of Culinary Fundamentals
ISBN: 9780138626402 | 0138626405
Format: HardcoverPublisher: Pearson (Manual)
Pub. Date: 6/1/1998
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For introductory Food Preparation courses in general culinary arts 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 student 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.
| Part 1 Professionalism | 1 | (74) | |||
| 2 | (16) | |||
| 18 | (18) | |||
| 36 | (22) | ||||
| 58 | (17) | |||
| Part 2 Preparation | 75 | (90) | |||
| 76 | (28) | |||
| 104 | (14) | |||
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| 146 | (19) | |||
| Part 3 Cooking | 165 | (514) | |||
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| 178 | (52) | |||
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| 334 | (24) | |||
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| 376 | (54) | |||
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| 454 | (80) | |||
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| Part 4 Garde Manger | 679 | (182) | |||
| 680 | (38) | |||
| 718 | (42) | |||
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| 828 | (33) | |||
| Part 5 Baking | 861 | (220) | |||
| 862 | (24) | |||
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| Part 6 Presentation | 1081 | ||||
| 1082 | (14) | |||
| 1096 | ||||
| Appendix I Professional Organizations | 1113 | (2) | |||
| Appendix II Measurement and Conversion Charts | 1115 | (2) | |||
| Bibliography and Recommended Reading | 1117 | (4) | |||
| Glossary | 1121 | (16) | |||
| Index | 1137 |
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