![]() On Cooking: A Textbook of Culinary Fundamentals fits that bill. The ideal culinary textbook would also be a perpetual work in progress-one that continues to evolve with the dynamic industry its readers have chosen to be part of. The material would be presented in such a way as to entice a novice, encourage a developing cook, and provide continued enrichment for the professional chef. The text would be written by trusted culinary professionals under the critical eye of both academic and culinary authorities. The ideal culinary textbook, in my opinion, would begin with a realistic picture of the cooking profession, go on to give a detailed description of the tools of the trade and the medium with which the students will soon find themselves immersed, and then present a comprehensive study of the many techniques, products and areas of specialization of the foodservice industry. House with Steven Labensky and Priscilla Martel (Upper Saddle River, NJ: Pearson Prentice Hall, 2007) Also available with MyLab CulinaryON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS (4TH EDN) by Sarah R. The 6th edition expands its ''fundamentals'' approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs. Clear and comprehensive, this best-selling text teaches the ''hows'' and ''whys'' of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. If you would like to purchase both the physical text and MyLab Culinary search for: 0134872789/9780134872780 For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Instructors, contact your Pearson representative for more information. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. ![]() Market-leading cooking text You are purchasing a standalone product MyLab Culinary does not come packaged with this content. Note: Reader software still needs to be installed.įor courses in cooking and food prep. ![]() Suitable Devices - Hardware known to be compatible with this book. Software Version - This is the minimum software version needed to read this book. Sharing - Books that cannot be shared with other computers will show "Not Allowed." Reading Aloud - Books enabled with the "text-to-speech" feature so that they can be read aloud will show "Allowed." Printing - Books that cannot be printed will show "Not Allowed." Otherwise, this will detail the number of times it can be printed, or "Allowed with no limits."Įxpires - Books that have no expiration (the date upon which you will no longer be able to access your eBook) will read "No Expiration." Otherwise it will state the number of days from activation (the first time you actually read it). Suitable Devices: PCs, Tablet PCs, Macs, LaptopsĬopying - Books that cannot be copied will show "Not Allowed." Otherwise, this will detail the number of times it can be copied, or "Allowed with no limits." Software Version: Online: No additional software required Printing: Allowed, unlimited prints for 120 daysĮxpires: Yes, may be used for 120 days after activation Also available with MyLab CulinaryĬopying: Allowed, unlimited selections may be copied every 120 days ![]() SummaryFor courses in cooking and food prep. ![]()
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