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A Textbook of Culinary Fundamentals
出版Pearson, 2013
ISBN12920342039781292034201
URLhttp://books.google.com.hk/books?id=NGjbtwEACAAJ&hl=&source=gbs_api
註釋"For Introductory Cooking, Cooking Skills or ""Food Prep"" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. 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. "