ON COOKING a textbook of culinary fundamentals (INSTUCTOR'S MANUAL WITH TEST ITEM FILE AND TRANSPARE

Cookbooks, Food & Wine

Sarah R. Labensky

Lynn Sampson

Quick & Easy

Pearson\Prentice Hall

On Cooking, Fourth Canadian Edition

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

PRENTICE/HALL

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

A virtual encyclopedia of culinary arts, On Cooking spotlights more than 600 delectable recipes--from soups to meats to desserts--presented by 30 of the world's greatest chefs. Richly illustrated with more than 1,250 full-color photographs, the book also features special "heart healthy" recipes, international cooking, and more.

On Cooking: Techniques from Expert Chefs

Professional Cooking

Prentice-Hall Trade

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 & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products. Packages Access codes for Pearson's MyLab & 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. -- This is a high school student supplement associated with: On Baking, 3/e Sarah R. Labensky Priscilla R. Martel Eddy Van Damme ISBN: 0132374560

New Myculinarylab - Access Card - 25-Pack for on Baking (Nasta)

Pearson Educacion

On Cooking

Priscilla A. Martel

Pearson Education Limited

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.

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

Pearson Canada

NOTE: Before purchasing, check with your instructor to ensure you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, and registrations are not transferable. To register for and use Pearson's MyLab & Mastering products, you may also need a Course ID, which your instructor will provide.\nCanadian Culinary Professionalism\nOn Cooking: A Textbook of Culinary Fundamentals has provided culinary arts instruction to thousands of students and aspiring chefs towards a successful careers in the culinary arts. Our “time tested” approach teaches both the principles and practices of the culinary arts by building a strong foundation based in on sound fundamental techniques, focusing on five areas essential to a well-rounded culinary professional: Professionalism, Preparation, Cooking, Baking, and Meal Service and Presentation.\n0134620364 / 9780134620367 On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition Plus MyCulinaryLab with Pearson eText -- Access Card Package\nPackage consists of:\n0134433904 / 9780134433905 On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition 
0134657985 / 9780134657981 MyCulinaryLab with Pearson eText -- Standalone Access Card -- for On Cooking: A Textbook of Culinary Fundamentalsl, Seventh Canadian Edition

On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition Plus MyLab Culinary with Pearson eText -- Access Card Package

Alan Hause

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Books by Sarah R. Labensky