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Read online On Cooking: A Textbook of Culinary Fundamentals.pdf PDF, EPUB, MOBI, TXT, DOC On Cooking: A Textbook of Culinary Fundamentals 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 by Sarah R. Labensky, Alan M. Hause

Books descriptionDetails
On Cooking: A Textbook of Culinary Fundamentals
Title:On Cooking: A Textbook of Culinary Fundamentals
Format Type:eBook PDF / e-Pub
Rating:
Author:
Published:
ISBN:0131713272
ISBN 13:
Number of Pages:1440
Category:cookbooks, cooking, reference, food, culinary
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  • The Prentice Hall Essentials Dictionary of Culinary Arts

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  • Recipe Management Application Student Access Code Card for On Cooking

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  • 2012 Myculinarylab with Pearson Etext -- Access Card -- For on Cooking: A Textbook of Culinary Fundamentals

    This book Download ePub PDF Free Libs - 2012 Myculinarylab with Pearson Etext -- Access Card -- For on Cooking: A Textbook of Culinary Fundamentals - ALERT Before you purchase check with your instructor or review your course syllabus to ensure that youselect the correct ISBN Several versions of Pearson s MyLa...

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Mastercook 11 with Cooking Techniques DVD and on Cooking: A Textbook of Culinary Fundamentals, Applied Math for Food Service, Recipe Management Application Student Access Code Card for On Cooking, Study Guide for on Baking, Complete Idiot's Guide to Cooking Techniques and Science, The Prentice Hall Essentials Dictionary of Culinary Arts, On Cooking: Techniques From Expert Chefs Volume 1, On Baking: A Textbook of Baking and Pastry Fundamentals, On Cooking: A Textbook of Culinary Fundamentals, 2012 Myculinarylab with Pearson Etext -- Access Card -- For on Cooking: A Textbook of Culinary Fundamentals
Beats the competition covers the basics of food science and techniques a cook should know plus tips rules of thumb and other factors for success Line art photos and recipes br br Have you ever started out making a wonderful recipe only to be sidetracked by terms and techniques you didn t understand Have you wondered why some sugars caramelize and some sugars burn how to slice those tiny matchstick carrots or make a basic sauce from scratch Authors Labensky and Fitzgerald are two of the top culinary experts in the business and they share with you the tips and techniques that make professional chefs look so good They also cover food safety basic baking chemistry knifing and basic cooking techniques and recipe construction Lots of rules of thumb and basic knowledge to make you a better cook Coverage includes food and cooking terms English French and Italian techniques for knives styles of slicing and dicing smoking brining slow cooking and other meat treatments food safety including freshness food use sanitation etc basic food chemistry starches eggs leveners and even biotechnology baking science and techniques including yeast and quick breads sauces emulsions stocks gravies and other basics that sound hard but really are easy, No description available, 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, ALERT Before you purchase check with your instructor or review your course syllabus to ensure that youselect the correct ISBN Several versions of Pearson s MyLab amp Mastering products exist for each title including customized versions for individual schools and registrations are not transferable In addition you may need a CourseID provided by your instructor to register for and use Pearson s MyLab amp Mastering products Packages Access codes for Pearson s MyLab amp Mastering products may not be included when purchasing or renting from companies other than Pearson check with the seller before completing your purchase Used or rental books If you rent or purchase a used book with an access code the access code may have been redeemed previously and you may have to purchase a new access code Access codes Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code Check with the seller prior to purchase Normal false false false EN US X NONE X NONE