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On Cooking: A Textbook of Culinary Fundamentals (2nd Edition)

Posted By: khongco321
On Cooking: A Textbook of Culinary Fundamentals (2nd Edition)

On Cooking: A Textbook of Culinary Fundamentals (2nd Edition)
Prentice Hall College Div; 2 edition (June 1998) | ISBN: 0138626405 | 1157 pages | PDF | 150MB

"This book is simply the best one of its kind. A masterful collection of reliable recipes and step-by-step procedures, accompanied by brilliant food photography and lore, it is a must for every kitchen-home or professional." — Dr. Noel Cullen, Certified Master Chef and Past President, American Culinary Federation

"On Cooking has everything a culinary student or young chef needs-clear, close-up photos, basic butchery, principles of the bake shop and magnificent dessert presentations. For working professionals, it is a gold mine of invaluable tables and charts and hard-to-find information. Best of all, On Cooking provides all of this priceless information in one single book. I predict that it won't take long for a professional chef's copy to get that battered, grease-stained, much-used look." — Shirley O. Corriher, CCP cooking teacher and author of CookWise
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