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On Cooking A Textbook of Culinary Fundamentals by Sarah Labensky
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Seller assumes all responsibility for this listing.
eBay item number:284251712276
Item specifics
- Condition
- Good
- Seller Notes
- Narrative Type
- Nonfiction
- 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
- 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
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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eBay item number:284251712276
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Product ratings and reviews
Most relevant reviews
- Jul 09, 2009
A great book with a design flaw
- Oct 16, 2017
Great Textbook and Cookbook
Verified purchase: YesCondition: Pre-OwnedSold by: second.sale
- Mar 09, 2008
great thanks!
- Sep 08, 2008
On Cooking
- Oct 01, 2007
Love to Cook?