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Download On Cooking: A Textbook of Culinary Fundamentals (NASTA Edition), 4/E eBook

by Sarah R. Labensky,Alan M. Hause

Download On Cooking: A Textbook of Culinary Fundamentals (NASTA Edition), 4/E eBook
ISBN:
0131738836
Author:
Sarah R. Labensky,Alan M. Hause
Category:
Small Business & Entrepreneurship
Language:
English
Publisher:
Pearson / Prentice Hall; 4th edition (2007)
Pages:
1406 pages
EPUB book:
1234 kb
FB2 book:
1345 kb
DJVU:
1640 kb
Other formats
lit mobi lrf txt
Rating:
4.2
Votes:
466


by Sarah R. Labensky (Author), Alan M. Hause (Author).

by Sarah R. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation.

On Cooking: A Textbook of Culinary Fundamentals (Hardcover). Published January 1st 2006 by Pearson Education Canada.

ISBN: 0130606286 (ISBN13: 9780130606280). On Cooking: A Textbook of Culinary Fundamentals (Hardcover). Hardcover, 1,077 pages.

PREN77CE HAlL, UPPER.

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Labensky, Sarah . Hause, Alan M. Published by Pearson, Prentice Hall, 2007. Bibliographic Details. Title: On Cooking: A Textbook of Culinary. Media shipping only on this heavy book. No airmail or priority without special arrangement. ISBN 10: 0131738836, ISBN 13: 9780131738836. View all copies of this book. Publisher: Pearson, Prentice Hall Publication Date: 2007 Binding: Hardcover Book Condition: Fine.

The Book Every Chef Should Read?

The Book Every Chef Should Read?

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.

THE definitive culinary skills textbook in the market. MyCulinaryLab(tm) enables students to study and master content online in their own time, and at their own pace.

Sarah R. Labensky, Asst. Professor, Woosong University. Alan M. Hause, Fabulous Food. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts

Sarah R. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the hows and whys of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. Labensky, Alan M. Hause. For introductory Food Preparation courses in general culinary arts and food and beverage programs. Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today’s student chef.

Attractively designed and "extensively" illustrated with color photographs, line drawings, charts, and sidebars, this "contemporary" introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.
  • Katishi
I'm a non-professional who loves to cook (Amy here again, not Matt). I started a cooking club with other "non-experts". After realizing that scouring the Internet for techniques and recipes may or may not prove fruitful, we had to come up with a better source for learning. So, my husband recommended this book that he used in college (2nd edition) because he thought it was such a great and helpful book. We ordered the 4th edition instead of the 5th simply because there were some complaints on the binding coming undone on the 5th edition. It's not been easy, but as a group we're working through it together and learning a lot.
  • Lynnak
Although the correct ISPN code, it was not the same book the rest of the class had. Not sure how that happened, but it was a real problem for my son.