On Cooking - a Textbook of Culinary Fundamentals: Techniques from Expert Chefs by Sarah R. Labensky and Alan M. Hause

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  • ISBN 10 0138626405
  • ISBN 13 9780138626402
  • Published Jun 10 1998
  • Format Hardcover
  • Page Count 1,157
  • Language English
  • Edition 2nd edition
  • Countries United Kingdom, United States
  • Publisher Pearson Higher Education
  • Imprint Pearson US Imports & PHIPEs

Publishers Text

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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