ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS

ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS

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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...

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Bibliographic Details
Main Author: Labensky, Sarah R. (Author)
Other Authors: Hause, Alan M. (co-author), Martel, Priscilla A. (co-author)
Format: Manuscript Book
Language:English
Published: Boston Pearson 2015
Edition:FIFTH EDITION UPDATE
Subjects:
Cooking
Online Access:Click Here to View Status and Holdings.
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245 1 0 |a ON COOKING  |b A TEXTBOOK OF CULINARY FUNDAMENTALS  |c SARAH R. LABENSKY, ALAN M. HAUSE, PRISCILLA A. MARTEL; Photographs by Richard Embery ; Drawings by Stacey Winters Quattrone and William E. Ingram 
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520 # # |a 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™, a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab™ 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 
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