On Cooking, Fourth Canadian Edition

Sarah R. Labensky

Alan M. Hause

Anthony Bevan

Settimio Sicoli

Fred Malley

Pearson Education Canada

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. 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. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.

On Cooking: A Textbook of Culinary Fundamentals, 4th Edition (NASTA EDITION)

Hardcover Publisher: PRENTICE HALL REFERENCE (1994) Language: English ISBN-10: 0131945157 ISBN-13: 978-0131945159 Product Dimensions: 10.8 x 8.5 x 1.8 inches Shipping Weight: 5.4 pounds

On Cooking (A Textbook of Culinary Fundamentals)

Business & Money

Industries

PRENTICE/HALL

On Cooking

Priscilla A. Martel

Pearson Education Limited

<p>Note: If you are purchasing an electronic version, MyCulinaryLab does not come automatically packaged with it. To purchase MyCulinaryLab, please visit www.myculinarylab.com or you can purchase a package of the physical text and MyCulinaryLab by searching for ISBN 10: 0133524620 / ISBN 13: 9780133524628.\nAn undisputed market leader, On Cooking by Sarah R. Labensky et al. continues to provide the knowledge, training and inspiration that aspiring chefs need to succeed. Because learning to cook entails much more than simply learning to follow a recipe, this sixth Canadian edition has been revised to focus on culinary principles with supporting recipes in the text. 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 Red Seal examination and in their career.</p>

On Cooking: A Textbook of Culinary Fundamentals, Sixth Canadian Edition Plus MyLab Culinary with Pearson eText -- Access Card Package (6th Edition)

Pearson Canada

On Cooking: A Textbook of Culinary Fundamentals Value Pack (Includes Study Guide & Prentice Hall Dictionary of Culinary Arts: Academic Version)

Steven R. Labensky

Reference

MyLab Culinary with Pearson eText Access Code for On Cooking: A Textbook of Culinary Fundamentals

Pearson Education US

On Cooking (Techniques From Expert Chefs) (Volume 1 Custom Edition)

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