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On Cooking: A Textbook of Culinary Fundamentals, 5th Edition - Hardcover - GOOD

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Item specifics

Condition
Good: A book that has been read but is in good condition. Very minimal damage to the cover including ...
Brand
Unbranded
Book Title
On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
MPN
Does not apply
ISBN
9780133458558
Publication Name
On Cooking
Item Length
11in
Publisher
Pearson Education
Publication Year
2014
Type
Textbook
Format
Hardcover
Language
English
Item Height
17.7in
Author
Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel
Features
Revised
Item Width
9.4in
Item Weight
113.7 Oz
Number of Pages
1224 Pages

About this product

Product Information

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online--in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional-Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

Product Identifiers

Publisher
Pearson Education
ISBN-10
0133458555
ISBN-13
9780133458558
eBay Product ID (ePID)
177364633

Product Key Features

Author
Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel
Publication Name
On Cooking
Format
Hardcover
Language
English
Features
Revised
Publication Year
2014
Type
Textbook
Number of Pages
1224 Pages

Dimensions

Item Length
11in
Item Height
17.7in
Item Width
9.4in
Item Weight
113.7 Oz

Additional Product Features

Lc Classification Number
Tx651
Edition Description
Revised Edition
Edition Number
5
Table of Content
Part 1: PROFESSIONALISM Professionalism Food Safety and Sanitation Menus and Recipes Part 2: PREPARATION Tools and Equipment Knife Skills Flavors + Flavorings Dairy Products Mise en Place Part 3: COOKING Principles of Cooking Stocks and Sauces Soups Principles of Meat Cookery Beef Veal Lamb Pork Poultry Game Fish + Shellfish Eggs + Breakfast Vegetables Potatoes, Grains and Pasta Healthy Cooking Part 4: GARDE MANGER Salads and Salad Dressings Fruits Sandwiches Charcuterie Hors d'Oeuvre and Canapés Part 5: BAKING Principles of the Bakeshop Quick Breads Yeast Breads Pies, Pastries and Cookies Cakes and Frostings Custards, Creams, Frozen Desserts + Sauces Part 6: PRESENTATION Plate Presentation Buffet Presentation AP 1: Professional Organizations AP 2: Measurement and Conversion Charts AP 3: Fresh Produce Availability Chart AP 4: Bibliography and Recommended Reading Glossary Index
Copyright Date
2015
Target Audience
College Audience
Topic
Industries / Hospitality, Travel & Tourism, General
Lccn
2014-001692
Dewey Decimal
641.5
Dewey Edition
23
Illustrated
Yes
Genre
Cooking, Business & Economics

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