Más información sobre el libro
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, 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.
Compra de libros
On Cooking, Sarah R. Labensky, Alan M. Hause, Stacey Winters Quattrone, William E. Ingram, Richard Embery, Steven Labensky
- Idioma
- Publicado en
- 2006
- Encuadernación
- (Tapa dura),
- Estado del libro
- Bueno
- Precio
- 13,99 €
Métodos de pago
Nadie lo ha calificado todavía.
- Título
- On Cooking
- Subtítulo
- A Textbook of Culinary Fundamentals - Fourth Edition
- Idioma
- Inglés
- Autores
- Sarah R. Labensky, Alan M. Hause, Stacey Winters Quattrone, William E. Ingram, Richard Embery, Steven Labensky
- Editorial
- Prentice Hall
- Publicado en
- 2006
- Formato
- Tapa dura
- Páginas
- 1440
- ISBN10
- 0131713272
- ISBN13
- 9780131713277
- Serie
- Etiquetas
- Libros de cocina, Guías y Manuales, EE.UU., Comida, Comida y Bebida
- Descripción
- 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, 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.