On Cooking: A Textbook of Culinary Fundamentals (2nd Edition)

On Cooking: A Textbook of Culinary Fundamentals (2nd Edition)
  • Author: Sarah R. Labensky and Priscilla A. Martel
    Publisher: Prentice Hall
    Genres: Business
    Publish Date: June 1998
    ISBN-10: 0138626405
    Pages: 1158
    File Type: PDF
    Language: English


Book Preface

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.

  • File Type: PDF
  • Upload Date: January 13, 2018

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On Cooking: A Textbook of Culinary Fundamentals, 5th Edition On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
  • Sarah R. Labensky and Priscilla A. Martel