On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
Publish Date: 2014-02-01
Author: Sarah R. Labensky;Priscilla A. Martel;Alan M. Hause
Attention: For textbook, access codes and supplements are not guaranteed with used items.
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 texts 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 onlinein 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 professionalProfessionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation
- A wealth of chapter features helps you learn, practice, and retain concepts
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