9780138626402

On Cooking : A Textbook of Culinary Fundamentals

  • ISBN 13:

    9780138626402

  • ISBN 10:

    0138626405

  • Edition: 2nd
  • Format: Hardcover
  • Copyright: 06/01/1998
  • Publisher: Pearson (Manual)
  • Newer Edition

Note: Not guaranteed to come with supplemental materials (access cards, study guides, lab manuals, CDs, etc.)

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Summary

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.

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