ON COOKING a textbook of culinary fundamentals (INSTUCTOR'S MANUAL WITH TEST ITEM FILE AND TRANSPARE

Cookbooks, Food & Wine

Sarah R. Labensky

Lynn Sampson

Quick & Easy

Pearson\Prentice Hall

<p>Study guide for the Onbaking textbook of baking and pastry fundamentals.</p>

Onbaking: A Textbook of Baking and Pastry Fundamentals

Priscilla Martel

On Cooking, Fourth Canadian Edition

Alan M. Hause

Anthony Bevan

Settimio Sicoli

Fred Malley

Pearson Education Canada

Attractively designed and "extensively" illustrated with color photographs, line drawings, charts, and sidebars, this "contemporary" introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.

On Cooking: A Textbook of Culinary Fundamentals, 4th Edition (NASTA EDITION)

Hardcover Publisher: PRENTICE HALL REFERENCE (1994) Language: English ISBN-10: 0131945157 ISBN-13: 978-0131945159 Product Dimensions: 10.8 x 8.5 x 1.8 inches Shipping Weight: 5.4 pounds

On Cooking (A Textbook of Culinary Fundamentals)

Business & Money

Industries

PRENTICE/HALL

<p>A virtual encyclopedia of culinary arts, On Cooking spotlights more than 600 delectable recipes--from soups to meats to desserts--presented by 30 of the world's greatest chefs. Richly illustrated with more than 1,250 full-color photographs, the book also features special "heart healthy" recipes, international cooking, and more.</p>

On Cooking: Techniques from Expert Chefs

Professional Cooking

Prentice-Hall Trade

ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products. Packages Access codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase. Used or rental books If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code. Access codes Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase. -- This is a high school student supplement associated with: On Baking, 3/e Sarah R. Labensky Priscilla R. Martel Eddy Van Damme ISBN: 0132374560

New Myculinarylab - Access Card - 25-Pack for on Baking (Nasta)

Pearson Educacion

On Cooking

Priscilla A. Martel

Pearson Education Limited

On Cooking: A Textbook of Culinary Fundamentals Value Pack (Includes Study Guide & Prentice Hall Dictionary of Culinary Arts: Academic Version)

Steven R. Labensky

Reference

On Cooking: A Textbook of Culinary Fundamentals

On Cooking: A Textbook of Culinary Fundamentals: International Edition

See the best price to sell, buy, or rent books by Sarah R. Labensky. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Sarah R. Labensky