on cooking a textbook of culinary fundamentals 5th edition

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On Cooking

Author : Sarah R. Labensky
ISBN : 1292057173
Genre : Cooking
File Size : 80. 35 MB
Format : PDF, ePub, Mobi
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For courses in Introductory Cooking, Cooking Skills or Food Prep courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. 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 students toward a successful career in the culinary arts.

On Cooking

Author : Sarah R. Labensky
ISBN : 0134441907
Genre : Cooking
File Size : 27. 30 MB
Format : PDF, Docs
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For courses in cooking and food prep. 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. The 6th edition expands its "fundamentals" approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs. Also available with MyLab Culinary MyLab(tm) is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. Note: You are purchasing a standalone product; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and MyLab Culinary search for: 0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card Package, 6/e Package consists of: 0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e 0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card -- for On Cooking, 6/e

On Cooking

Author : Sarah R. Labensky
ISBN : 0134433904
Genre :
File Size : 85. 96 MB
Format : PDF, Mobi
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Canadian Culinary Professionalism On Cooking: A Textbook of Culinary Fundamentals has provided culinary arts instruction to thousands of students and aspiring chefs towards a successful careers in the culinary arts. Our "time tested" approach teaches both the principles and practices of the culinary arts by building a strong foundation based in on sound fundamental techniques, focusing on five areas essential to a well-rounded culinary professional: Professionalism, Preparation, Cooking, Baking, and Meal Service and Presentation. Note: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. Students, if interested in purchasing this title with MyCulinaryLab, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and MyCulinaryLab, search for: 0134620364 / 9780134620367 On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition Plus MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 0134433904 / 9780134433905 On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition 0134657985 / 9780134657981 MyCulinaryLab with Pearson eText -- Standalone Access Card -- for On Cooking: A Textbook of Culinary Fundamentalsl, Seventh Canadian Edition

On Cooking Update Plus Myculinarylab With Pearson Etext Access Card Package

Author : Sarah R. Labensky
ISBN : 0133829170
Genre : Business & Economics
File Size : 58. 97 MB
Format : PDF, Docs
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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 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 0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 0133458555 / 9780133458558 On Cooking Update 0133780163 / 9780133780161 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update

On Cooking A Textbook For Culinary Fundamentals Global Edition

Author : Sarah R. Labensky
ISBN : 9781292072272
Genre : Cooking
File Size : 62. 73 MB
Format : PDF, Docs
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For courses in Introductory Cooking, Cooking Skills or “Food Prep” courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. 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 students toward a successful career in the culinary arts.

On Baking

Author : Sarah R. Labensky
ISBN : 0133886751
Genre : Cooking
File Size : 81. 48 MB
Format : PDF
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This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work-including chocolate work-are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts. More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes. Also available with MyCulinaryLab This title is also available with MyCulinaryLab--an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking. NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404. MyCulinaryLab should only be purchased when required by an instructor.

Study Guide For On Cooking

Author : Sarah R. Labensky
ISBN : 013345858X
Genre : Business & Economics
File Size : 86. 16 MB
Format : PDF, Docs
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Comprehensive and well-written, this text 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.

Culinary Fundamentals With Study Guide

Author : Culina The American Culinary Federation
ISBN : 0132226332
Genre : Cooking
File Size : 71. 74 MB
Format : PDF, Mobi
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This package contains the following components: -0131180118: Culinary Fundamentals -0131180134: Study Guide

Professional Cooking 8th Edition

Author : Wayne Gisslen
ISBN : 9781118797754
Genre : Cooking
File Size : 81. 98 MB
Format : PDF, Kindle
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Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.

Study Guide For On Cooking

Author : Pricilla R. Martel
ISBN : 0135108896
Genre : Business & Economics
File Size : 55. 15 MB
Format : PDF, Mobi
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