On Cooking: A Textbook of Culinary Fundamentals, Fifth Canadian Edition (5th Edition)

Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla A.; Malley, Fred; Bevan, Anthony; Sicoli, Settimio

ISBN 10: 013800918X / ISBN 13: 9780138009182

Published by Pearson Canada, 2011

About this Item

5th edition. Shows some minor wear but still in very good condition with many years of productive life remaining. May have a school stamp or bar-code. Ships same or next business day via USPS Media Mail or Canada Post Expedited.

Seller Inventory # 013800918XU

Bibliographic Details

• Title: On Cooking: A Textbook of Culinary Fundamentals, Fifth Canadian Edition (5th Edition)
• Publisher: Pearson Canada
• Publication Date: 2011
• Language: English
• ISBN 10: 013800918X
• ISBN 13: 9780138009182
• Binding: Hardcover
• Edition: 5th or later Edition
• Condition: Very Good

About this title

Synopsis

Note: If you are purchasing an electronic version, MyCulinaryLab does not come automatically packaged with it. To purchase MyCulinaryLab, please visit www.myculinarylab.com or you can purchase a package of the physical text and MyCulinaryLab by searching for ISBN 10: 0132310236 / ISBN 13: 9780132310239.

The fifth Canadian edition of On Cooking is our “All About the Basics” edition: prepping chefs for careers in the kitchen with recipe basics that conform to the Red Seal and are supported by MyCulinaryLab.

The text providesża wealth of resources that will help students both while learning and during their careers, includingża thorough coverage of basic skills, techniques and culinary fundamentals; Canadian guidelines for food safety and quality, meat cuts and butchering procedures, health and nutrition; and hundreds of photos and photo sequences detailing preparation techniques and plate presentation.

About the Author

Fred Malley, CCC, B.Ed.

Fred’s career includes being an educator, chef, food and beverage manager, caterer and food stylist. He currently instructs aspiring culinarians at SAIT, mentors for professional designation, and is actively involved in curriculum development. His food styling appears internationally for major corporations, and he has ventured into research and development for food companies.

 

Anthony Bevan, CCC

Anthony is a native of Ireland, where he was Executive Chef at several five-star restaurants and chef-owner of Knocklofty House in Tipperary. He arrived in Canada in 1987 and played a major role in the development of Canada’s first aboriginal culinary program. He currently teaches at Georgian College–Owen Sound.

 

Settimio Sicoli

Settimio served his apprenticeship at Hotel Vancouver, then added to his culinary training overseas at the Hilton International Hotel in Mainz, Germany.  Upon returning home in 1981, Settimio joined the kitchen brigade of the University Club of Vancouver, attaining the position of Executive Chef, until he was asked to join the Culinary Arts Department at Vancouver Community College in 1987.