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ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS

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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.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

641.5 HEL o

Penerbit

New Jersey : Pearson Education., 2003

Deskripsi Fisik

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Bahasa

English

ISBN/ISSN

0130452416

Klasifikasi

641.5

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

3

Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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