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On Cooking by Priscilla A. Martel, Sarah R. Labensky and Alan M. Hause
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Standort: Woodbury, Georgia, USA
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eBay-Artikelnr.:394807946543
Artikelmerkmale
- Artikelzustand
- ISBN
- 9780133458558
Über dieses Produkt
Product Identifiers
Publisher
Pearson Education
ISBN-10
0133458555
ISBN-13
9780133458558
eBay Product ID (ePID)
177364633
Product Key Features
Number of Pages
1224 Pages
Publication Name
On Cooking
Language
English
Subject
Industries / Hospitality, Travel & Tourism, General
Publication Year
2014
Features
Revised
Type
Textbook
Subject Area
Cooking, Business & Economics
Format
Hardcover
Dimensions
Item Height
17.7 in
Item Weight
113.7 Oz
Item Length
11 in
Item Width
9.4 in
Additional Product Features
Edition Number
5
Intended Audience
College Audience
LCCN
2014-001692
Dewey Edition
23/eng/20230710
Illustrated
Yes
Dewey Decimal
641.5
Table Of Content
Part 1: PROFESSIONALISM Professionalism Food Safety and Sanitation Menus and Recipes Part 2: PREPARATION Tools and Equipment Knife Skills Flavors + Flavorings Dairy Products Mise en Place Part 3: COOKING Principles of Cooking Stocks and Sauces Soups Principles of Meat Cookery Beef Veal Lamb Pork Poultry Game Fish + Shellfish Eggs + Breakfast Vegetables Potatoes, Grains and Pasta Healthy Cooking Part 4: GARDE MANGER Salads and Salad Dressings Fruits Sandwiches Charcuterie Hors d'Oeuvre and Canapés Part 5: BAKING Principles of the Bakeshop Quick Breads Yeast Breads Pies, Pastries and Cookies Cakes and Frostings Custards, Creams, Frozen Desserts + Sauces Part 6: PRESENTATION Plate Presentation Buffet Presentation AP 1: Professional Organizations AP 2: Measurement and Conversion Charts AP 3: Fresh Produce Availability Chart AP 4: Bibliography and Recommended Reading Glossary Index
Edition Description
Revised edition
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(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) 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., 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(TM), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(TM) 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.
LC Classification Number
TX651
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