Becoming a professional chef requires an understanding and constant refinement of cooking fundamentals, which include grilling, roasting, steaming and saut?ing
Technique building is achieved by practising foundation recipes that are conveniently cross-referenced. Cooking Essentials allows students to learn the basics of cooking in a thoroughly revised, reorganized, and contemporary textbook and kitchen reference. With nearly ??? recipes, it offers a thoroughly visual orientation, with four color photographs illustrating product identification and step-by-step techniques. Chapter objectives emphazize key concepts; footnotes define unfamiliar terms; tables and charts put essential information into an easy-to-read format; sidebars offer notes on professional development issues and kitchen management strategies; and chapter summaries recap the lessons of each chapter.
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