On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition)

by Sarah R. Labensky

Hardcover, 2003


Call number

Reference - Technique -- LAB

Call number

Reference - Technique -- LAB


Prentice Hall (2003), Edition: 3, Hardcover, 1200 pages


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. 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. 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. For Chefs, Restaurant Managers and others in the food service industry.… (more)


Physical description

1200 p.; 11 inches

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