Format:
1 Online-Ressource
Edition:
5th Edition
ISBN:
9781292034201
Content:
"For Introductory Cooking, Cooking Skills or ""Food Prep"" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. For more than 15 years, On Cooking: A Textbook of Culinary Fundamentals has provided Culinary Arts instruction to thousands of aspiring Chefs and guided students toward a successful career in the Culinary Arts. Our "time tested" approach intended to teach both the principles and practices of the culinary arts by building a strong foundation based in sound fundamental techniques by focusing on five areas essential to a well-rounded culinary professional; Professionalism, Preparation, Cooking, Garde Manger, and Baking.
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 9781292020952
Language:
English
URL:
Volltext
(URL des Erstveröffentlichers)
