On Cooking: A Textbook of Culinary Fundamentals
Labensky, Sarah R.; Hause, Alan M.; Labensky, Steven
Language: English
Published by Pearson College Div, 2002
- Hardcover
- Used
Seller: MERS Goodwill, Saint Louis, MO, U.S.A.MERS Goodwill
AbeBooks seller since March 13, 2026
Condition: Used - Fair
US$ 10.67
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Add to basketItem description from seller
Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Pages may include limited notes and highlighting, but the text cannot be obscured or unreadable. Any access codes or passwords originally included with the book may be expired, used or no longer valid. Image is stock photo and cover art edition may be different than pictured.
Seller Inventory # MERV.0130452416.A
- Title
- On Cooking: A Textbook of Culinary Fundamentals
- Author
- Labensky, Sarah R.; Hause, Alan M.; Labensky, Steven
- Publisher
- Pearson College Div
- Publication year
- 2002
- Condition
- acceptable
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0130452416
- ISBN 13
- 9780130452412
- Illustrator
- Quattrone, Stacey Winters; Ingram, William E.
- Edition
- 3rd Edition
"Synopsis" may belong to another edition of this title.
From the Back Cover
Attractively designed and extensively illustrated with color photographs, line drawings, charts and tables, this contemporary introduction to cooking and the culinary arts focuses on, information relevant to today's students. Comprehensive and well written, On Cooking emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients and provides information on other relevant topics such as culinary history and food science.
KEY FEATURES- Over 1800 original color photographs and line drawings illustrate preparation and presentation techniques and identify fresh foods and ingredients, tools, and equipment.
- New chapter on Mise en Place explains this important professional conceit and illustrates basic techniques.
- Expanded Principles of Cooking chapter provides step-by-step photographs and explanations for each cooking method.
- Essays and recipes from over 50 prominent chefs, food writers, and food producers allow readers to benefit from the combined expertise of these professionals.
- Over 750 proven, tested recipes from the authors and from numerous chefs working in culinary schools, restaurants, and hotels throughout the country are included. New recipes focus on classic dishes and competency-based skills, giving beginning cooks a strong foundation on which to build.
"About the title" may belong to another edition of this title.
MERS Goodwill
Saint Louis, MO, U.S.A.
AbeBooks seller since March 13, 2026
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