On Cooking: A Textbook of Culinary Fundamentals

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ITEM# 14214567
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ITEM#: 14214567

An introduction to cooking and food preparation covers such topics as professionalism, food safety, nutrition, recipes and menus, tools and equipment, and food presentation.


ISBN 9780132540674
Genre COOKING / General
Pages 1183
Publisher Date 2010-02-25 00:00:00.0
Publisher Prentice Hall
Copyright Year 2011
Height 10.75 in
Wdth 9.0 in
Thickness 2.75 in
Unit weight 8.7 lb
Language English
Subtitle A Textbook of Culinary Fundamentals
Edition Number 5
Edition Detail Student, Study Guide
Audience College/higher education
Authors Labensky, Sarah R.
Country of Origin United States

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