ENGLISH

On Cooking. A Textbook Of Culinary Fundamentals Во время приготовления. Учебник кулинарных основ

By Sarah R. Labensky , Alan M. Hause

Book information

Publisher
Prentice Hall
Year
1999
Language
english
Format
PDF
Filesize
195 MB (204722975 bytes)
Pages
\1169
Time added
2016-08-25 13:48:08

Description

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. Read course outline on next page.

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