Skip to content

On Cooking A Textbook of Culinary Fundamentals

Best in textbook rentals since 2012!

ISBN-10: 0130452416

ISBN-13: 9780130452412

Edition: 3rd 2003

Authors: Sarah R. Labensky, Alan M. Hause, Steven Labensky

List price: $105.33
Blue ribbon 30 day, 100% satisfaction guarantee!
what's this?
Rush Rewards U
Members Receive:
Carrot Coin icon
XP icon
You have reached 400 XP and carrot coins. That is the daily max!

Customers also bought

Book details

List price: $105.33
Edition: 3rd
Copyright year: 2003
Publisher: Prentice Hall PTR
Publication date: 7/9/2002
Binding: Hardcover
Pages: 1216
Size: 8.25" wide x 11.00" long x 2.00" tall
Weight: 6.490
Language: English

Professionalism
Professionalism
Food Safety and Sanitation
Nutrition
Menu Planning and Food Costing
Preparation
Tools and Equipment
Knife Skills
Kitchen Staples
Eggs and Dairy Products
Cooking
Principles of Cooking
Stocks and Sauces
Soups
Principles of Meat Cookery
Beef
Veal
Lamb
Pork
Poultry
Game
Fish and Shellfish
Charcuterie
Deep-Fat Frying
Vegetables
Potatoes, Grains and Pasta
Salads and Salad Dressings
Fruits
Baking
Principles of the Bakeshop
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts and Dessert Sauces
Meal Service and Presentation
Breakfast and Brunch
Appetizers and Sandwiches
International Flavour Principles
Plate Presentation
Measurement and Conversion Charts
References and Recommended Reading
Glossary
Index