On Cooking: A Textbook of Culinary Fundamentals (2nd Edition) by Sarah R. Labensky, Alan M. Hause
Requirements: PDF Reader, 208 MB
Overview: For introductory Food Preparation courses in general culinary arts and food and beverage programs. 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 student 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.
Genre: Non-Fiction, Educational
Download Instructions:
http://rapidgator.net/file/50bb45e1c88bd6677fe79439d4d34e63
Mirror:
http://depositfiles.com/files/cw8daffdn
Requirements: PDF Reader, 208 MB
Overview: For introductory Food Preparation courses in general culinary arts and food and beverage programs. 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 student 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.
Genre: Non-Fiction, Educational
Download Instructions:
http://rapidgator.net/file/50bb45e1c88bd6677fe79439d4d34e63
Mirror:
http://depositfiles.com/files/cw8daffdn
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