On Cooking Update and Study Guide for On Cooking (5th Edition)

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

ISBN 10: 0133919331 / ISBN 13: 9780133919332

Published by Pearson, 2014

About this Item

Acceptable. Dust Jacket NOT present. CD WILL BE MISSING. SHIPS FROM MULTIPLE LOCATIONS.

Seller Inventory # ERICA82901339193312

Bibliographic Details

• Title: On Cooking Update and Study Guide for On Cooking (5th Edition)
• Publisher: Pearson
• Publication Date: 2014
• Language: English
• ISBN 10: 0133919331
• ISBN 13: 9780133919332
• Binding: hardcover
• Edition: 5th or later Edition
• Condition: Acceptable
• Dust Jacket Condition: Dust Jacket Included
• Book Type: book

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.

 

Teaching and Learning Experience:

 

The text’s time-tested approach is further enhanced with MyCulinaryLab^™, a dynamic online learning tool that helps you succeed in the classroom.

• MyCulinaryLab^™ 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

 

 

 

 

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