PUBLISHER, COPYRIGHT INFO: John Wiley & Sons, 1987, second edition
DESCRIPTION: Hardcover, no dust jacket, 7 1/2" x 9 1/2", 526 pp.
BLURB/FLYLEAF: This book comes straight out of today's food-service kitchens. Its focus is on doing - what to do, how to do it, and why. It is designed to train beginning students in the principles, techniques, and skills needed to prepare food for production. Whatever the student's future role in the industry, this kind of firsthand knowledge is essential to success.
The text centers its teaching around the actual preparation of different kinds of foods. Not only does it give specific instructions for basic dishes, it also explains clearly, in everyday terms, what is gong on in the pot of the oven or the mixing bowl as raw foods are turned into finished menu items. Thus the student can absorb the principles of cooking in terms of real food products and actual cooking processes. Step-by-step instructions and illustrations explain techniques essential to the dish being prepared. The student's learning experiences, repeated and reinforced as the chapters unfold, build into a real-world body of knowledge and understanding.
Objectives and Philosophy:
* A thorough grasp of basic cooking principles and techniques <
* A vocabulary of cooking, processing and menu and terms, with precise definitions and pronunciations
* A working knowledge of the foods, equipment, and methods of preparation in common use in today's kitchens
* A feeling for the real world of food preparation and for the practical application of classroom learning
* Knowledge of quality standards and a sense of pride and pleasure in producing good food efficiently and presenting it attractively
CONDITION BOOK: Very Good+, with tight and square binding, clean and bright pages.