Textbook
Culinary Arts/Reference
Cloth, 1440 pages

For Introductory Cooking, Cooking Skills or “Food Prep” courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.

THE definitive culinary skills textbook in the market. Organized via food “types”, On Cooking 4/e teaches the “hows” and the “whys” of culinary fundamentals; supported by tested, contemporary recipes and supplement package which is second-to-none.

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 aspiring chef. 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. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.

$105.33

• Table of Contents
• Author Information

New to This Edition   Hallmark Features   Courses
Study Guide   DVD

On Cooking — Packages

• Textbook + Cooking Techniques DVD
• Textbook + Cooking Techniques DVD + Cost Genie
• Textbook + Cooking Techniques DVD + Cost Genie + Study Guide
• Textbook + Cost Genie + Dictionary of Culinary Arts, The Academic Version
• Textbook + Cooking Techniques DVD + Dictionary of Culinary Arts, The Academic Version

Home Page