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On Cooking: A Textbook of Culinary Fundamentals (5th Edition) - Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
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Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause:
On Cooking: A Textbook of Culinary Fundamentals (5th Edition) - gebunden oder broschiert

ISBN: 013715576X

[SR: 106449], Hardcover, [EAN: 9780137155767], Pearson, Pearson, Book, [PU: Pearson], Pearson, 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 understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation.  Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets.  Over 250 new photographs emphasize procedural aspects of cooking.  Virtually all recipes are now illustrated with photographs.    Updated concept changes to meet the Food Code revision (Chapter 20)  Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. , 2636, Hospitality, Travel & Tourism, 2624, Industries, 3, Business & Money, 1000, Subjects, 283155, Books, 4257, Quick & Easy, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books, 468220, Business & Finance, 491564, Accounting, 684243011, Banking, 491578, Business Communication, 684244011, Business Development, 491580, Business Ethics, 491506, Business Law, 491584, Economics, 684245011, Entrepreneurship, 491594, Finance, 491602, Human Resources, 684246011, International Business, 684247011, Investments & Securities, 684248011, Management, 491624, Marketing, 684249011, Real Estate, 684250011, Sales, 465600, New, Used & Rental Textbooks, 2349030011, Specialty Boutique, 283155, Books

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On Cooking: A Textbook of Culinary Fundamentals (5th Edition) - Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause:
On Cooking: A Textbook of Culinary Fundamentals (5th Edition) - gebunden oder broschiert

ISBN: 013715576X

[SR: 106449], Hardcover, [EAN: 9780137155767], Pearson, Pearson, Book, [PU: Pearson], Pearson, 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 understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation.  Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets.  Over 250 new photographs emphasize procedural aspects of cooking.  Virtually all recipes are now illustrated with photographs.    Updated concept changes to meet the Food Code revision (Chapter 20)  Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. , 2636, Hospitality, Travel & Tourism, 2624, Industries, 3, Business & Money, 1000, Subjects, 283155, Books, 4257, Quick & Easy, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books, 468220, Business & Finance, 491564, Accounting, 684243011, Banking, 491578, Business Communication, 684244011, Business Development, 491580, Business Ethics, 491506, Business Law, 491584, Economics, 684245011, Entrepreneurship, 491594, Finance, 491602, Human Resources, 684246011, International Business, 684247011, Investments & Securities, 684248011, Management, 491624, Marketing, 684249011, Real Estate, 684250011, Sales, 465600, New, Used & Rental Textbooks, 2349030011, Specialty Boutique, 283155, Books

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On Cooking: A Textbook of Culinary Fundamentals (5th Edition) - Sarah R. Labensky; Priscilla A. Martel; Alan M. Hause
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On Cooking: A Textbook of Culinary Fundamentals (5th Edition) - gebrauchtes Buch

ISBN: 013715576X

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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 understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation.? Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets.? Over 250 new photographs emphasize procedural aspects of cooking.? Virtually all recipes are now illustrated with photographs.??? Updated concept changes to meet the Food Code revision (Chapter 20)? Fresh design, including over 300 new photographs and line drawings Con business and finance,business and investing,canning and preserving,cooking,cooking,culinary arts and techniques,education and reference,hospitality travel and tourism,industries and professions,reference Canning & Preserving, Prentice Hall

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On Cooking: A Textbook of Culinary Fundamentals - Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
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Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause:
On Cooking: A Textbook of Culinary Fundamentals - gebunden oder broschiert

2010, ISBN: 013715576X

[SR: 1850115], Hardcover, [EAN: 9780137155767], Prentice Hall, Prentice Hall, Book, [PU: Prentice Hall], 2010-01-04, Prentice Hall, 271030, Wine & Winemaking, 66, Food & Drink, 1025612, Subjects, 266239, Books, 57, Science & Nature, 277886, Astronomy & Cosmology, 277912, Biological Sciences, 278004, Chemistry, 278028, Earth Sciences & Geography, 922964, Education, 278115, Engineering & Technology, 278080, Environment & Ecology, 922480, Experiments, Instruments & Measurements, 277859, Food & Farming, 922508, History & Philosophy, 278320, Mathematics, 922532, Medicine, 278392, Nature, 278409, Physics, 922868, Popular Science, 922960, Reference, 922866, Research & Development, 758860, Scientists & Engineers, 278454, Veterinary Science, 1025612, Subjects, 266239, Books

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On Cooking: A Textbook of Culinary Fundamentals (5th Edition) - Labensky, Sarah R.; Martel, Priscilla A.; Hause, Alan M.
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Labensky, Sarah R.; Martel, Priscilla A.; Hause, Alan M.:
On Cooking: A Textbook of Culinary Fundamentals (5th Edition) - gebunden oder broschiert

ISBN: 9780137155767

ID: 914295989

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Details zum Buch
On Cooking: A Textbook of Culinary Fundamentals

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 understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include: *Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. *Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. *Updated concept changes to meet the Food Code revision (Chapter 20) *Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.

Detailangaben zum Buch - On Cooking: A Textbook of Culinary Fundamentals


EAN (ISBN-13): 9780137155767
ISBN (ISBN-10): 013715576X
Gebundene Ausgabe
Erscheinungsjahr: 2010
Herausgeber: Prentice Hall
1183 Seiten
Gewicht: 3,154 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 03.03.2010 14:32:20
Buch zuletzt gefunden am 06.07.2017 15:01:58
ISBN/EAN: 013715576X

ISBN - alternative Schreibweisen:
0-13-715576-X, 978-0-13-715576-7


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