On Cooking: A Textbook of Culinary Fundamentals, Fifth Canadian Edition with MyCulinaryLab (5th Edition)

The fifth Canadian edition of On Cooking is our “All About the Basics” edition: prepping chefs for careers in the kitchen with recipe basics that conform to the Red Seal and are supported by MyCulinaryLab. The text provides a wealth of resources that will help students both while learning and during their careers, including a thorough coverage of basic skills, techniques and culinary fundamentals; Canadian guidelines for food safety and quality, meat cuts and butchering procedures, health and nutrition; and hundreds of photos and photo sequences detailing preparation techniques and plate presentation.