On Cooking: A Textbook of Culinary Fundamentals (Fifth Edition Update)

Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla A.

ISBN 10: 0133829170 / ISBN 13: 9780133829174

Published by Pearson, 2014

About this Item

A brand new hefty 4to hardcover still factory sealed in shrink-wrap. Listed as Fine because of small holes in the shrink-wrap in the corners where the boards were lightly bumped. No remainder marks. **Significant extra charges, if requested, will have to be approved by the Buyer before Seller will accept an order requesting international shipping because of the size and over seven pound weight of this textbook. Also note that because of VAT rules applicable to books of this value, Seller is currently unable to fulfill an order for this book that requests shipment to the EU or the UK.

Seller Inventory # t11717

Bibliographic Details

• Title: On Cooking: A Textbook of Culinary Fundamentals (Fifth Edition Update)
• Publisher: Pearson
• Publication Date: 2014
• Language: English
• ISBN 10: 0133829170
• ISBN 13: 9780133829174
• Binding: Hardcover
• Edition: 5th or later Edition
• Condition: Fine
• Dust Jacket Condition: No Jacket
• Seller catalogs:
  • Textbook
  • Cooking, Food & Wine

About this title

Synopsis

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.

 

Personalize learning with MyCulinaryLab
MyCulinaryLab is 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.

 

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

 

 

 

 

 

 

About the Author

"Sarah R. Labensky," CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of "On Cooking: A Textbook of Culinary Fundamentals"

"Eddy Van Damme," Pastry Chef and Director of the pastry arts program, Houston Community College

"Priscilla Martel," food writer and baking instructor, co-author of "The Best Bread Ever," and contributing editor of "The New Cook's Catalogue"

"Klaus Tenbergen," CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College