On Cooking A Textbook of Culinary Fundamentals (Hardcover)
|Author: Sarah R./ Hause Labensky|
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|An introduction to cooking and food preparation covers such topics as professionalism, food safety, nutrition, recipes and menus, tools and equipment, and food presentation. *Author: Labensky, Sarah R./ Hause, Alan M./ Martel, Priscilla/ Embery, Richard (PHT)/ Ingram, William E. (ILT) *Subtitle: A Textbook of Culinary Fundamentals *Publication Date: 2010/01/01 *Number of Pages: 1183 *Binding Type: Hardcover *Language: English *Depth: 1.50 *Width: 9.00 *Height: 11.00|