Condition: Very Good- Appears unread. Cover as minor shelf wear.
On Cooking: A Textbook of Culinary Fundamentals is a carefully designed text intended to teach the fundamentals of culinary arts preparing for a career in the food service industry. Extensively focussed on healthy cooking techniques, with nutrition advice and a nutritional analysis accompanying every recipe. Short essays and notes on food history, food science and food preparation techniques (many contributed by prominent chefs and food writers) make On Cooking an extraordinary cookbook. All restaurant and cooking professionals, faculty and students in culinary schools, and others interested in professional techniques will find this book invaluable.
Hardcover: 1104 pages
Pearson Canada; 4th ed (Jan. 25, 2008)
Dimensions: 21.6 x 3.8 x 28.6 cm
Weight: 2.41 kg
Oversized title shipping charge: $10.95