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On Cooking: A Textbook of Culinary Fundamentals pdf books
Title:On Cooking: A Textbook of Culinary Fundamentals
Format Type:eBook PDF / e-Pub
Author:
Published:
ISBN:0131713272
Number of Pages:1440

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free eBooks On Cooking: A Textbook of Culinary Fundamentals you can download textbooks and business books in PDF format without registration. Download Books free in PDF and ePUB formats. We believe it should be real easy to download your desired books without registration Books by: Sarah R. Labensky, Alan M. Hause

On Cooking

On Cooking

p Building on the success of On Cooking th edition the To Go version was inspired by the expressed desire of many users for a text that combines portability with meaningful integration of technology On Cooking To Go Edition retains all of the instructional in chapter recipes from the fourth edition the end of chapter recipes have been migrated from the printed book to the Web via i COOK a robust web based recipe management system This reduced page count provides a more streamlined and portable book MyCulinaryLab our powerful new technology solution supplements this edition MyCulinaryLab enables students to study and master content online in their own time and at their own pace Performance is based on summative and formative study plans homework extra practice pre and post tests etc assessment in the form of rich media and a personalized study plans tied to specific learning outcomes p p For anyone interested in Cooking Cooking Skills or Food Preperation Food and Nutrition and Hospitality Management p


On Cooking: Techniques from Expert Chefs

On Cooking Techniques from Expert Chefs

Have you ever dreamt of quitting your day job and enrolling in culinary school ON COOKING SECOND EDITION is the next best thing If you re familiar with the basics of cooking and you re ready to step up to the next level this is a complete culinary education packaged in one of the most beautiful books you ll ever own


Applied Math for Food Service

Applied Math for Food Service

b b i A Handbook for Food Service Costing i acquaints readers with the basics of food cost controls through practical techniques useful in real world situations b b This book presents the mathematical skills necessary for food service professionals through a common sense step by step approach and real life situations such as yield tests the calculation of recipe costs and the use of food cost percentages It ensures that chefs are familiar with accurate measurements portion control and proper food handling which are essential to the healthy bottom line of any food service operation b b A valuable reference book for any food service professional


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  • Bobby Flay's Bar Americain Cookbook
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Applied Math for Food Service

Applied Math for Food Service

b b i A Handbook for Food Service Costing i acquaints readers with the basics of food cost controls through practical techniques useful in real world situations b b This book presents the mathematical skills necessary for food service professionals through a common sense step by step approach and real life situations such as yield tests the calculation of recipe costs and the use of food cost percentages It ensures that chefs are familiar with accurate measurements portion control and proper food handling which are essential to the healthy bottom line of any food service operation b b A valuable reference book for any food service professional


The Prentice Hall Essentials Dictionary of Culinary Arts

The Prentice Hall Essentials Dictionary of Culinary Arts

This concise version of the culinary dictionary is sized and priced to be used with other Hospitality Culinary books Offering over entries it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation Charts for common food additives common food labeling terms and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included Designed to support those in culinary arts its definitions line drawings charts and tables are excellent for quick at a glance reference


Complete Idiot's Guide to Cooking Techniques and Science

Complete Idiot s Guide to Cooking Techniques and Science

Beats the competition covers the basics of food science and techniques a cook should know plus tips rules of thumb and other factors for success Line art photos and recipes br br Have you ever started out making a wonderful recipe only to be sidetracked by terms and techniques you didn t understand Have you wondered why some sugars caramelize and some sugars burn how to slice those tiny matchstick carrots or make a basic sauce from scratch Authors Labensky and Fitzgerald are two of the top culinary experts in the business and they share with you the tips and techniques that make professional chefs look so good They also cover food safety basic baking chemistry knifing and basic cooking techniques and recipe construction Lots of rules of thumb and basic knowledge to make you a better cook Coverage includes food and cooking terms English French and Italian techniques for knives styles of slicing and dicing smoking brining slow cooking and other meat treatments food safety including freshness food use sanitation etc basic food chemistry starches eggs leveners and even biotechnology baking science and techniques including yeast and quick breads sauces emulsions stocks gravies and other basics that sound hard but really are easy


On Cooking: A Textbook of Culinary Fundamentals - PDF | ePUB | PDB | Audio books | Kindle
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 On Cooking: A Textbook of Culinary Fundamentals books by Sarah R. Labensky, Alan M. Hause

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