On Cooking: A Textbook of Culinary Fundamentals
Sarah R. Labensky, Alan M. Hause
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.
年:
1998
出版:
2
出版社:
Prentice Hall
语言:
english
页:
1169
ISBN 10:
0138626405
ISBN 13:
9780138626402
文件:
PDF, 175.18 MB
IPFS:
,
english, 1998
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