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. |
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Better Than ExpectedJun 29, 2010 I'm using this book for baking and culinary arts classes. It is very detailed and uses great pictures to help explain procedures. It has been very useful. Includes great recipes too.
Chef in TrainingMay 09, 2010 This book is excellent for teaching all the basics to being a great chef. I did find that some definitions of things were not in here and I had to google to find out what they were. But great instruction and recipes.
0 of 1 found the following review helpful:
Great priceMar 04, 2010 Great price for a culinary student whose bookstore was a lot more expensive-got the book on time to start new class
Cooking textbookFeb 26, 2010 Bought this as a textbook for my son's culinary classes and it is wonderful. I've actually read through parts of it and found some wonderful information that I've used. It's a great fundamental book, with a wealth of information, pictures and explanations. He will be using it throughout his year-long culinary certificate program but I know I will be "borrowing" from it as well.
0 of 1 found the following review helpful:
CookbookOct 01, 2009 I use this book for all classes at Daytona State College. . great price and fast shipping.
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