Author: Patricia A. Heyman Edition: 2 Publisher: Prentice Hall Binding: Paperback ISBN: 0132126117 Price: You Save: 28%
International Cooking: A Culinary Journey (2nd Edition)
Streamlined in this edition, INTERNATIONAL COOKING, 2/e looks at the world’s cuisines and how they developed and evolved.International Cooking review. Organized by continent, each country and cuisine is explored in terms of its history, topography, cooking methods, common foods, flavorings, and general characteristics. Over 340 recipes appear in this edition and represent a variety of foods and dishes from all segments of the menu. This edition features 90 brand new recipes, three new countries and ideas for modernizing classic recipes. With an emphasis on flavor components and traditional and contemporary cookery, this edition reflects the evolving nature of world cuisineRead full reviews of McCalls Treasury Of International Cooking Magazine Vintage.
Read International Cooking: A Culinary Journey (2-downloads) reviews by
Categories: Cooking, International. Contributors: Patricia A. Heyman - Author. Format: NOOK Study
For your enjoyment is this nice magazine titled McCall's Treasury Of International Cooking. This one is rated a B with some wear and age coloring. The Center page is there but unattached. Item # CB - 69. ISBN #: N/A Last Cr. 1978 # Of Pages: 96 Color Pictures: Yes Hard or Soft Cover: Soft Magazine Condition Rating; A - = Like new with very little apparent use. B+ = Minor wear from use and may have a few spots B = Some wear from use and may have several spots B - = Considerable wear from use and may have several spots C+ = Considerable wear,spots and writing (other than previous owners name) C
Detailed item info Key Details Author: Patricia A. Heyman Language: English Format: Hardcover ISBN-10: 0130326593 ISBN-13: 9780130326591 Size Length: 352 pages Thickness: 1 in Weight: 47.2 oz Publisher's Note Finally, a comprehensive textbook on international cookery! International Cooking: A Culinary Journey provides an explanation of the development of the cuisine, as well as recipes for all those with an interest in food. This book covers cookery from Europe, Africa, the Middle East, Asia, A
Vintage CAMPBELL SOUP The International Cook By CAMPBELL SOUP COMPANY Boo Campbell Soup Company, Camden, NJ, 1980 1st edition. This is a very clean, almost unused Hard Cover cookbook.Many Full-Page Photographs 5.75 x 9.25 in., 303 Pages FULL of the GREAT RECIPES our mothers used!!!. ncludes 28 illustrations of buildings or famous structures from around the world, such as Krenberg Castle in Denmark or Temple of Ramses II in Egypt, along with a glossary of international cooking terms, descripti
Organized by continent, each country and cuisine is explored in terms of its history, topography, cooking methods, common foods, flavorings, and general characteristics. Over 340 recipes appear in this edition and represent a variety of foods and dishes from all segments of the menu. This edition features 90 brand new recipes, three new countries and ideas for modernizing classic recipes. With an emphasis on flavor components and traditional and contemporary cookery, this edition reflects the evolving nature of world cuisine.
Author: Sarah R. Labensky Edition: 5 Publisher: Prentice Hall Binding: Hardcover ISBN: 013715576X Price: You Save: 29%
On Cooking: A Textbook of Culinary Fundamentals (5th 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. 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. Exciting, new features to this updated edition include:
Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets.
Over 250 new photographs emphasize procedural aspects of cookingRead full reviews of On Cooking: A Textbook of Culinary Fundamentals (Hardcover).
Read On Cooking: A Textbook of Culinary Fundamentals reviews by
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
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
"On Cooking: A Textbook of Culinary Fundamentals (5th Edition), ISBN-13: 9780137155767, ISBN-10: 013715576X by Sarah R. Labensky, Priscilla A. "
http://www.ezytextbook.com/default.asp?pid=3985
"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,
http://www.textbookw.com/default.asp?pid=3985
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. Exciting, new features to this updated edition include:
Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets.
Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs.
Updated concept changes to meet the Food Code revision (Chapter 20)
Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts
This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.
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).
Read On Cooking: A Textbook of Culinary Fundamentals reviews by
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
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
"On Cooking: A Textbook of Culinary Fundamentals (5th Edition), ISBN-13: 9780137155767, ISBN-10: 013715576X by Sarah R. Labensky, Priscilla A. "
http://www.ezytextbook.com/default.asp?pid=3985
"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,
http://www.textbookw.com/default.asp?pid=3985
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.
