Artículos relacionados a On Cooking: A Textbook of Culinary Fundamentals (with...
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.
"Sinopsis" puede pertenecer a otra edición de este libro.
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.
"Sobre este título" puede pertenecer a otra edición de este libro.
Resultados de la búsqueda para On Cooking: A Textbook of Culinary Fundamentals (with...
Imagen de archivo
On Cooking: A Textbook of Culinary Fundamentals (with software)
Publicado por
Pearson Education (US), 2004
ISBN 10: 0130606286
ISBN 13: 9780130606280
Antiguo o usado
Tapa dura
Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Good. An introduction to cooking and food preparation covers such topics as professionalism, food safety, nutrition, recipes and menus, tools and equipment, and food presentation. Nº de ref. del artículo: 00098756224
Comprar usado
EUR 374,26
Gastos de envío gratis
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 1 disponibles
Imagen de archivo
On Cooking: A Textbook of Culinary Fundamentals (with software)
Publicado por
Pearson Education (US), 2004
ISBN 10: 0130606286
ISBN 13: 9780130606280
Antiguo o usado
Tapa dura
Librería: World of Books Inc, Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Condición: Good. An introduction to cooking and food preparation covers such topics as professionalism, food safety, nutrition, recipes and menus, tools and equipment, and food presentation. Nº de ref. del artículo: CIN0130606286G
Comprar usado
EUR 392,97
Gastos de envío gratis
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 1 disponibles