On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)

Prentice Hall (Jul 19, 2002)
Hardcover – 1216 pages
ISBN: 0130452416 / 9780130452412
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 understa...