-- Beats the competition -- covers the basics of food science and techniques a cook should know, plus tips, rules of thumb and other factors for success.-- Line art, photos and recipes.Have you ever started out making a wonderful recipe only to be sidetracked by terms and techniques you didn't understand? Have you wondered why some sugars caramelize and some sugars burn, how to slice those tiny matchstick carrots or make a basic sauce from scratch? Authors Labensky and Fitzgerald are two of the top culinary experts in the business and they share with you the tips and techniques that make professional chefs look so good. They also cover food safety, basic baking chemistry, knifing and basic cooking techniques and recipe construction Lots of rules of thumb and basic knowledge to make you a better cook. Coverage includes food and cooking terms (English, French and Italian); techniques for knives, styles of slicing and dicing; smoking, brining, slow-cooking and other meat treatments; food safety including freshness, food use, sanitation, etc; basic food chemistry - starches, eggs, leveners, and even biotechnology; baking science and techniques including yeast and quick breads; sauces, emulsions, stocks, gravies and other basics that sound hard but really are easy

Complete Idiot's Guide to Cooking Techniques and Science (The Complete Idiot's Guide)

Cookbooks, Food & Wine

Labensky, Sarah

FitzGerald, James

Cooking Education & Reference

Alpha

Covers food safety, nutrition, tools, equipment, and cooking techniques, and provides information on various foods and their preparation

On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition)

Business & Money

LaBensky, Sarah R.

Hause, Alan M.

Labensky, Steve

Industries

Pearson P T R

This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes. Authoritative yet concise entries Accurate use of capitalization and accent marks Simple, alphabetical listing for all entries, including abbreviations Extensive cross-references 285 line drawings Easy to read typeface and format Phonetic pronunciation guides Additionally, there are 14 appendices covering areas such as: metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles and more!

The Prentice Hall Dictionary Of Culinary Arts

Labensky, Steven

Ingram, Gaye G.

Study Guide - on Cooking, Fourth Canadian Edition, 4/E

Reference

Pearson/Education

This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker 
 Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work–including chocolate work–are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts. More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes. Also available with MyCulinaryLab This title is also available with MyCulinaryLab—an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking. NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404. MyCulinaryLab should only be purchased when required by an instructor.

On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition

Martel, Priscilla

Van Damme, Eddy

Pearson

This is the Study Guide for On Baking (Update). Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work—including chocolate work—are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts.

Study Guide for On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition

NOTE: Before purchasing, check with your instructor to ensure you select the correct ISBN. Several versions of Pearson's MyLab &amp; Mastering products exist for each title, and registrations are not transferable. To register for and use Pearson's MyLab &amp; Mastering products, you may also need a Course ID, which your instructor will provide. Used books, rentals, and purchases made outside of Pearson If purchasing or renting from companies other than Pearson, the access codes for Pearson's MyLab &amp; Mastering products may not be included, may be incorrect, or may be previously redeemed. Check with the seller before completing your purchase. This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker This package includes MyCulinaryLab® Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work–including chocolate work–are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts. More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes. Personalize learning with MyCulinaryLab MyCulinaryLab is an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking. 0134115252/ 9780134115252 On Baking (Update) Plus MyCulinaryLab with Pearson eText -- Access Card Package, 3/e Package consists of: <ul>
<li>0133886751 / 9780133886757 On Baking (Update): A Textbook of Baking and Pastry Fundamentals </li> <li>0134109406 / 9780134109404 MyCulinaryLab with Pearson eText -- Access Card -- for On Baking (Update) </li> </ul>

On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition -- MyLab Culinary with Pearson eText Access Code (Myculinarylab)

On Baking (Update) Plus MyLab Culinary with Pearson eText -- Access Card Package

For courses in cooking and food prep. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. 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. The 6th edition expands its “fundamentals” approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs. Also available with MyLab Culinary MyLab™ is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. Note: You are purchasing a standalone product; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and MyLab Culinary search for: 0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card Package, 6/e Package consists of: <ul>
<li>0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e </li> <li>0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card -- for On Cooking, 6/e </li> </ul>

On Cooking: A Textbook of Culinary Fundamentals (6th Edition), Without Access Code (What's New in Culinary & Hospitality)

Hause, Alan

For courses in cooking and food prep. This is the Access Card for MyLab Culinary. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. 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. The 6th edition expands its “fundamentals” approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs. Reach every student by pairing this text with MyLab Culinary MyLab™ is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab &amp; Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a Course ID, provided by your instructor, to register for and use Pearson's MyLab &amp; Mastering products. NOTE: Make sure to use the dashes shown on the Access Card Code when entering the code. Student can use the URL and phone number below to help answer their questions: http://247pearsoned.custhelp.com/app/home 800-677-6337 Packages Access codes for Pearson's MyLab &amp; Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase. Used or rental books If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code. Access codes Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase.

On Cooking: A Textbook of Culinary Fundamentals -- MyLab Culinary and Pearson Kitchen Manager with Pearson eText Access Code

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