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On Cooking: A Textbook Of Culinary Fundamentals, Fourth Edition

(HC )
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Product Details:

HC :
1406 Pages
Publisher:
Prentice Hall Press
Pub. Date:
Jul 09, 2002
Photos:
Color Photographs
Our Part #:
09682
ISBN-10:
0131713272
ISBN-13:
9780131713277

Description:

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.

Other Books By This Author:

  1. On Cooking:On Cooking:

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