![]() ![]() ![]() 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. Labensky 2007-10 On Cooking: A Textbook of Culinary Fundamentals with Study Guide and Mastercook CD Sarah R. 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. on-cooking-a-textbook-of-culinary-fundamentals-4th-edition 2/15 Downloaded from on Septemby guest Fundamentals Value Pack (Includes Study Guide & Prentice Hall Dictionary of Culinary Arts: Acad Sarah R. 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. Rent On Cooking 4th edition (978-0131713277) today, or search our site for other textbooks by Steve Labensky. ![]()
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