Culinary Arts 1

• Main Authors: Mohd Salehuddin Mohd Zahari (Author), Zulhan Othman (Author), Mohd Shazali Md Sharif (Author), Mohd Zain Kutut (Author), Syuhirdy Mat Noor (Author), Hamizad Abd Hadi (Author), Samsul Bahri Usman (Author)
• Format: Book
• Language: English
• Published: Selangor, Malaysia UiTM Press 2010
• Edition: Third Edition
• Subjects: Cookery > Western style; Cookery (Vegetables); Cookery (Fruits); Cookery (Rices); Cookery (Potatoes)
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xi, 129 pages illustrations, some colour 23 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9789673631025

The book is designed for beginners or students who have little or no formal experience in Western culinary preparation. It presents the principles of Western culinary starting from the introduction to vegetables and fruits, herbs, spices, equipment to the basic preparation of breakfast cookery, potatoes, farinaceous, stock and sauce. All the theories, recipes, glossaries of cooking and other vital information are contained in this book, hence it is an important source of reference especially for future culinary artists.