On Cooking: A Textbook of Culinary Fundamentals

Front Cover
Prentice Hall, 1999 - Cookery - 1157 pages

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.

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Contents

CHAPTER
20
558
146
CHAPTER 19
487
PART 4
616
Garde MANGER
679
Copyright

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