On Cooking: A Textbook of Culinary Fundamentals - Couverture rigide

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

Couverture rigide

ISBN 10 : 0133458555 ISBN 13 : 9780133458558

Editeur : Pearson, 2015

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

This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

A propos du livre

Présentation de l'éditeur

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

¿

This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

Détails de l'édition

• Éditeur: Pearson
• Date d'édition: 2015
• Langue: anglais
• ISBN 10: 0133458555
• ISBN 13: 9780133458558
• Reliure: Relié
• Numéro d'édition: 5
• Nombre de pages: 1224
• Coordonnées du fabricant: non disponible
• Personne responsable: Riccardo Bacigalupo; riccardo.bacigalupo@sanoma.it; ; Sanoma Italia Via Arconati, 1 �; Milano; 20135; Italie