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On Cooking: A Textbook of Culinary Fundamentals, 4th Edition - ACCEPTABLE - Picture 1 of 1
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On Cooking: A Textbook of Culinary Fundamentals, 4th Edition - ACCEPTABLE

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Item specifics

Condition
Acceptable: A book with obvious wear. May have some damage to the cover but integrity still intact. ...
Brand
Unbranded
MPN
Does not apply
ISBN
9780131713277
Book Title
On Cooking : a Textbook of Culinary Fundamentals
Item Length
11.1in
Publisher
Prentice Hall PTR
Publication Year
2006
Format
Trade Paperback / Mixed Lot
Language
English
Item Height
2.2in
Author
Sarah R. Labensky, Alan M. Hause
Features
Revised
Genre
Cooking, Business & Economics
Topic
Industries / Hospitality, Travel & Tourism, General
Item Width
10.4in
Item Weight
118.4 Oz
Number of Pages
1440 Pages

About this product

Product Information

For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. THE definitive culinary skills textbook in the market. Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and supplement package which is second-to-none. PREVIEW the 5th edition NOW! OnCooking, 5e Bring your course to life with TECHNOLOGY! MyCulinaryLab(tm), our powerful new technology solution, supplements this edition. MyCulinaryLab(tm) enables students to study and master content online in their own time, and at their own pace. Performance is based on summative and formative (study plans, homework, extra practice, pre- and post-tests, etc) assessment in the form of rich media and a personalized study plans tied to specific learning outcomes. FOR STUDENTS: MyCulinaryLab enables students to review their culinary skills and knowledge online, on their own time, and at their own pace. Students can easily track and evaluate their progress during and after the learning process. Performance is based on summative and formative assessment in the form of study plans, homework, extra practice, pre- and post-tests, etc. Highlights: · Study plans and learning and assessment activities to help assess skill levels students won't waste time re-learning skills they already possess · Grade book that allows students to view their grades and reports showing their progress · Interactive multimedia: videos with questions, fill-in-the-blank exercises, matching activities, key concept simulations FOR INSTRUCTORS MyCulinaryLab is an easy-to-use online resource designed to supplement a traditional lecture course and provides instructors with basic course management capabilities in the areas of course organization, grades, communication, and personalization of content. Instructors benefit with access to key course management tools such as a robust grade book, integrated course email, and reporting tools. Reporting features include: · Data tracking and reporting for students, grades, and question usage · Detailed student results and performance tracking i-COOK Student Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Cooking, 4th edition. i-COOK Student Access Registration , FREE 14 day Trail! Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson

Product Identifiers

Publisher
Prentice Hall PTR
ISBN-10
0131713272
ISBN-13
9780131713277
eBay Product ID (ePID)
47961530

Product Key Features

Book Title
On Cooking : a Textbook of Culinary Fundamentals
Author
Sarah R. Labensky, Alan M. Hause
Format
Trade Paperback / Mixed Lot
Language
English
Features
Revised
Topic
Industries / Hospitality, Travel & Tourism, General
Publication Year
2006
Genre
Cooking, Business & Economics
Number of Pages
1440 Pages

Dimensions

Item Length
11.1in
Item Height
2.2in
Item Width
10.4in
Item Weight
118.4 Oz

Additional Product Features

Lc Classification Number
Tx651.L328 2006
Photographed by
Embery, Richard
Edition Description
Revised Edition
Edition Number
4
Table of Content
Part 1 Professionalism Chapter 1 Professionalism Chapter 2 Food Safety and Sanitation Chapter 3 Nutrition Chapter 4 Menus and Recipes Part 2 Preparation Chapter 5 Tools and Equipment Chapter 6 Knife Skills Chapter 7 Flavors and Flavoring Chapter 8 Dairy Products Chapter 9 Mise en Place Part 3 Cooking Chapter 10 Principles of Cooking Chapter 11 Stocks and Sauces Chapter 12 Soups Chapter 13 Principles of Meat Cookery Chapter 14 Beef Chapter 15 Veal Chapter 16 Lamb Chapter 17 Pork Chapter 18 Poultry Chapter 19 Game Chapter 20 Fish and Shellfish Chapter 21 Eggs and Breakfast Chapter 22 Vegetables Chapter 23 Potatoes, Grains and Pasta Chapter 24 Vegetarian Cooking Part 4 Garde Manger Chapter 25 Salads and Salad Dressings Chapter 26 Fruits Chapter 27 Sandwiches Chapter 28 Charcuterie Chapter 29 Hors D'Oeuvre and Canapès Part 5 Baking Chapter 30 Principles of the Bakeshop Chapter 31 Quick Breads Chapter 32 Yeast Breads Chapter 33 Pies, Pastries and Cookies Chapter 34 Cakes and Frostings Chapter 35 Custards, Creams, Frozen Desserts and Sauces Part 6 Presentation Chapter 36 Plate Presentation Chapter 37 Buffet Presentation Appendix I Professional Organizations Appendix II Measurement and Conversion Charts Appendix III Fresh Produce Availability chart Bibliography and Recommended Reading Glossary Index
Illustrated by
Ingram, William E., Quattrone, Stacey Winters
Copyright Date
2007
Target Audience
Trade
Lccn
2005-055287
Dewey Decimal
641.5
Dewey Edition
22
Illustrated
Yes

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4.5
17 product ratings
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  • by Rto_KJbIRDe@Deleted
    Jul 09, 2009

    A great book with a design flaw

    This book contains a wealth of information on cooking, and the food service industry. The recipes look decent, the few I have done are simple and flavorful enough. The Book itself though is a monster. It is too heavy to hold up and read, and large enough that I have taken to reading this book on the floor, because my desk is too small to accommodate it. The slightly awkward sizing makes it difficult to read on a lap, and is even worse when open. This is the only reason the book is not excellent.

  • by kemker-3
    Oct 16, 2017

    Great Textbook and Cookbook

    Fell in love with the book when my stepdaughter went to Culinary Arts School and brought it home as her textbook. Detailed instructions and explanations of both the hows and the whys of each dish make it invaluable for someone who loves cooking.

    Verified purchase: YesCondition: Pre-OwnedSold by: second.sale

  • by uRj5sKEFSPW@Deleted
    Mar 09, 2008

    great thanks!

    I like it because it has a lot of info on cooking,and I'm learning a lot about the hitory of the different types of cuisine and thechefs that mastered them. the best part about this book is that it cotains a lot of different recipe's theat I can use. I baught it because I need it for school.

  • by rgoldilla
    Sep 08, 2008

    On Cooking

    I love the pictures and it's a very easy read. It's an absolutely beautiful book. I bought it for one of my classes; however, I saw it at Barnes and Noble and I wanted to buy it despite the cost. It's a very well made book that explains the food science of recipes.

  • by rapunzel_86
    Oct 01, 2007

    Love to Cook?

    It is a beautiful book, well written and easy to understand. I will be keeping this book for years. The receipes are delicious and the instructions are informative and thoughtful. I definately recommend this book.

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