On Cooking

Author: Sarah R. Labensky
Edition: 4th
Publisher: Prentice Hall
Binding: Hardcover
ISBN: 0131713272
Price:
You Save: 38%

On Cooking: A Textbook of Culinary Fundamentals, 4th Edition

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 aspiring chef.On Cooking review. Read full reviews of On Cooking: A Textbook of Culinary Fundamentals (Hardcover).

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On Cooking: A Textbook of Culinary Fundamentals

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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 aspiring 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. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, k

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For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.For more than 15 years, On Cooking: A Textbook of Culinary Fundamentals has provided Culinary Arts instruction to thousands of aspiring Chefs and guided students toward a successful career in the Culinary Arts with our "time tested" approach intended to teach both the principles and practices of the culinary arts by building a strong foundation based in sound fundamental techniques.The Labensky team pioneered the first recipe testing program. To date, well

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"On Cooking: A Textbook of Culinary Fundamentals (5th Edition), ISBN-13: 9780137155767, ISBN-10: 013715576X by Sarah R. Labensky, Priscilla A. "

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"ISBN: 9780137155767 - 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 aspiring 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. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus,

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On Cooking Reviews

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. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.