On Cooking: A Textbook of Culinary Fundamentals (5th Edition)
10月 6th, 2011 by admin in Culinary
On Cooking: A Textbook of Culinary Fundamentals (5th Edition)
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 outlin
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Poor Quality,
The information in the book is terrific, if you can keep the book together. This book is junk compared to previous additions. The pages fall right out, everyone in my class is experiencing the same problem. This is a book a student is going to want to keep, but can’t because it is so poorly made.
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|Quality of book,
The content of the book is OK it is comprehensive and delivers basic information. I do not care for the recipes embedded in the instructional portion of the chapters I find it a bit of a distraction. I was disappointed to find that the publisher has changed the quality of the construction of the hard cover book the paper in the 5th edition and the binding are of a lesser quality than the 4th edition and the DVD is no longer included in the price of the book.
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|Excellent text for basic skills.,
Although I was also disappointed that the book did not come with the CD, I have found it a great read with a wealth of useful information presented in an organized, easy to read fashion. This is a staple book used in culinary programs, and I will be keeping this book long after I graduate. I have recommended it to friends who want to learn to be better cooks without going to school for it. The chef who is teaching one of my culinary classes told us that if you only have two books on cooking, he’d recommend this one and The Joy of Cooking. Another great feature of this book is that the pages are coated (that’s what makes the book so incredibly heavy) so that they last longer when you inevitably spill something on them while using the book in the kitchen. I agree that a spiral binding might have been a better choice but I have mostly found the book will lay flat no matter where you need it kept open to.
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