Sinopsis
Comprehensive and well-written, On Cooking 3rd edition is essentially a complete cooking course in a textbook format. 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. Approximately 150 new recipes with increased emphasis on basic, competency-based culinary skills. Includes recipe variations, nutritional analysis updated guidelines. Over 300 new color photos―dynamic visuals include step-by-step photos showing cooking concepts/techniques with corresponding recipes for immediate applications & reinforcement and plate presentations, photo Ids, equipment.
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Reseña del editor
Comprehensive and well-written, On Cooking 3rd edition is essentially a complete cooking course in a textbook format. 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. Approximately 150 new recipes with increased emphasis on basic, competency-based culinary skills. Includes recipe variations, nutritional analysis updated guidelines. Over 300 new color photos-dynamic visuals include step-by-step photos showing cooking concepts/techniques with corresponding recipes for immediate applications & reinforcement and plate presentations, photo Ids, equipment.
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On Cooking: A Textbook of Culinary Fundamentals (with software) (3rd Edition)
Publicado por
Pearson College Div, 2002
ISBN 10: 0130606286
ISBN 13: 9780130606280
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Librería: HPB-Red, Dallas, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
hardcover. Condición: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority! Nº de ref. del artículo: S_416782942
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EUR 37,57
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EUR 3,26
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Cantidad disponible: 1 disponibles
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On Cooking: A Textbook of Culinary Fundamentals (with software) (3rd Edition)
Publicado por
Pearson College Div, 2002
ISBN 10: 0130606286
ISBN 13: 9780130606280
Antiguo o usado
Tapa dura
Librería: Bay State Book Company, North Smithfield, RI, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: acceptable. The book is complete and readable, with all pages and cover intact. Dust jacket, shrink wrap, or boxed set case may be missing. Pages may have light notes, highlighting, or minor water exposure, but nothing that affects readability. May be an ex-library copy and could include library markings or stickers. Nº de ref. del artículo: BSM.J0H9
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EUR 41,14
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GRATIS
A Estados Unidos de America
Cantidad disponible: 1 disponibles
Imagen de archivo
On Cooking: A Textbook of Culinary Fundamentals (with software) (3rd Edition)
Publicado por
Pearson College Div, 2002
ISBN 10: 0130606286
ISBN 13: 9780130606280
Antiguo o usado
Tapa dura
Librería: ThriftBooks-Atlanta, AUSTELL, GA, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: As New. No Jacket. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less. Nº de ref. del artículo: G0130606286I2N00
Comprar usado
EUR 41,14
Gastos de envío:
GRATIS
A Estados Unidos de America
Cantidad disponible: 1 disponibles