On Cooking: A Textbook of Culinary Fundamentals with Prentice Hall Dictionary and Study Guide

by Sarah R Labensky, Alan M Hause, Steven R Labensky, and Priscilla R Martel

For introductory courses in general culinary arts and food and beverage programs.

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this introduction to cooking and food preparation presents information that is relevant to today's student chef. It emphasizes an understanding of cooking fundamentals, focuses on the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food chemistry.

• ISBN10: 0132395401
• ISBN13: 9780132395403
• Publish Date: 7 June 2006 (first published 26 July 1994)
• Publish Status: Out of Print
• Out of Print: 22 July 2015
• Publish Country: US
• Imprint: Prentice Hall
• Edition: 4th ed.
• Format: Hardcover
• Language: English