On Cooking: A Textbook of Culinary Fundamentals (3rd Edition) by Sarah R. Labensky and Alan M. Hause

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  • ISBN 10 0130452416
  • ISBN 13 9780130452412
  • Published Jul 19 2002
  • Format Hardcover
  • Page Count 1,216
  • Language English
  • Edition 3
  • Publisher Prentice Hall

Publishers Text

For introductory food preparation courses in culinary arts hospitality management, 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 students. 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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