The text addresses the requirements of the Interprovincial Standards Red Seal Program: mastering the concepts, skills, and techniques in On Cooking, Sixth Canadian Edition provides students with all the tools they need to succeed in their ...
On Cooking: A Textbook of Culinary Fundamentals, Sixth Canadian Edition, Loose Leaf Version
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On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition
On Cooking: A Textbook of Culinary Fundamentals has provided culinary arts instruction to thousands of students and aspiring chefs towards a successful careers in the culinary arts.
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Clear and comprehensive, this best-selling text teaches the "hows" and "whys" of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques.
On Cooking [electronic Resource] : a Textbook of Culinary Fundamentals
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On Cooking: A Textbook of Culinary Fundamentals Study Guide
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This package contains the following components: -0131713329: Cooking Techniques DVD -013715576X: On Cooking: A Textbook of Culinary Fundamentals -0135108896: Study Guide for On Cooking: A Textbook of Culinary Fundamentals
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.
This package contains the following components: -0131713272: On Cooking: A Textbook of Culinary Fundamentals -0131716727: Prentice Hall Dictionary of Culinary Arts, The: Academic Version -0131713388: Study Guide
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