On cooking : a textbook of culinary fundamentals

Synopsis

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 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. Contains a major section on Garde Manger" -- including chapters" on Sandwiches" and Hors d'Oeuvre and Canapes." Includes a chapter on Buffet Presentation. Contains over 750 proven, tested recipes" -- from the authors and from numerous chefs working throughout the country in culinary programs, hotels and restaurants. In addition, a nutritional analysis is provided with every recipe. Outlines the development and traditions of various foods and cuisines, and places the development of specific dishes or techniques into historical perspective. Forthose already working within or for those studying for a career within the food service industry.