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 ...

On Cooking: A Textbook of Culinary Fundamentals 2010, Prentice Hall

ISBN-13: 9780137155767

5th edition

Hardcover

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On Cooking: A Textbook of Culinary Fundamentals 2002, Prentice Hall, Upper Saddle River, NJ

ISBN-13: 9780130606280

3rd edition

Unknown binding

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