On Cooking: A Textbook of Culinary Fundamentals the fourth edition, this book teaches you a lot and it starts with kitchen prep,sanatation,old school chefs amd there names and what the have accomplisheshe since they started the culinary industry

On Cooking a Textbook of Culinary Fundamentals + Study Guide + Mastercook Cd

LaBensky, Sarah R.

Hause, Alan M.

Labensky, Steven R.

Martel, Priscilla R.

Cookbooks, Food & Wine

Pearson College Div

This concise version of the culinary dictionary is sized and priced to be used with other Hospitality/Culinary books. Offering over 6,000 entries, it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation. Charts for common food additives, common food labeling terms, and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included. Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference.

The Prentice Hall Essentials Dictionary of Culinary Arts

Ingram, Gaye G.

Cooking Education & Reference

Pearson

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 Pearson Dictionary of Culinary Arts: Academic Version (2nd Edition)

Ingram, Gaye

Business & Money

On Cooking: A Textbook of Culinary Fundamentals: International Edition

Martel, Priscilla A.

This package contains the following components: -0135061075: On Cooking To Go Edition 
-0135053110: MyCulinaryLab -- for On Cooking 
-013506838X: iCook -- Access Card -- for On Cooking, To Go Edition

On Cooking + Myculinarylab Access Card: To Go Edition

Industries

PRENTICE/HALL

This is the study guide for the textbook Study Guide for On Cooking: A Textbook of Culinary Fundamentals. Review questions are provided for each of the book's 36-chapters with answer keys provided. (Description by http-mart)

Study Guide for On Cooking: A Textbook of Culinary Fundamentals

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Books by Labensky, Steven R.