For courses in Introduction to Cooking.
Focused on the important interrelationship between the art AND science of culinary preparation, this text discusses not only how and why specific ingredients and processes are used, but explores a whole host of other factors that, together, are the keys that unlock the realm of limitless possibilities in innovative culinary preparation—and which support an individual's creative interpretation of a particular dish or item. Students learn why things are done in a particular manner, how ingredients interact in a dish, the effect of temperature, hot and cold food preparation, baking, sanitation, proper storage and handling of food, and creative food presentation.
- ISBN10 0131110209
- ISBN13 9780131110205
- Publish Date 28 February 2009
- Publish Status Out of Print
- Out of Print 11 September 2008
- Publish Country US
- Imprint Pearson
- Format Paperback
- Pages 544
- Language English