Culinary Fundamentals

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On Cooking Pearson New International Edition

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Author : Sarah R. Labensky
language : en
Publisher:
Release Date : 2013-07-29

On Cooking Pearson New International Edition written by Sarah R. Labensky and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-29 with categories.

For Introductory Cooking, Cooking Skills or Food Prep courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. For more than 15 years, On Cooking: A Textbook of Culinary Fundamentals has provided Culinary Arts instruction to thousands of aspiring Chefs and guided students toward a successful career in the Culinary Arts. Our time tested approach intended to teach both the principles and practices of the culinary arts by building a strong foundation based in sound fundamental techniques by focusing on five areas essential to a well-rounded culinary professional; Professionalism, Preparation, Cooking, Garde Manger, and Baking. The Labensky team pioneered the first recipe testing program. To date, well over 100 Chef Instructor's have participated in the Pearson Recipe Testing program.

On Cooking A Textbook Of Culinary Fundamentals Value Pack Includes Study Guide Prentice Hall Dictionary Of Culinary Arts Acad

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Author : Sarah R. Labensky
language : en
Publisher: Prentice Hall
Release Date : 2007-10

On Cooking A Textbook Of Culinary Fundamentals Value Pack Includes Study Guide Prentice Hall Dictionary Of Culinary Arts Acad written by Sarah R. Labensky and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10 with Cooking categories.

On Cooking

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Author : Sarah R. Labensky
language : en
Publisher: Prentice Hall
Release Date : 2014-01-22

On Cooking written by Sarah R. Labensky and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-22 with BUSINESS & ECONOMICS categories.

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.

On Cooking A Textbook Of Culinary Fundamentals Global Edition

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Author : Sarah R. Labensky
language : en
Publisher: Pearson Higher Ed
Release Date : 2022-07-27

On Cooking A Textbook Of Culinary Fundamentals Global Edition written by Sarah R. Labensky and has been published by Pearson Higher Ed this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-07-27 with Cooking categories.

For courses in cooking and food prep. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. 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. 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. MyLab® Culinary is not included. Students, if MyLab Culinary is a recommended/mandatory component of the course, please ask your instructor for the correct ISBN. MyLab Culinary should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information.

On Cooking

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Author : Sarah R. Labensky
language : en
Publisher: Pearson/Prentice Hall
Release Date : 2006

On Cooking written by Sarah R. Labensky and has been published by Pearson/Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Cookery categories.

Culinary Fundamentals

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Author :
language : en
Publisher:
Release Date : 1997

Culinary Fundamentals written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Cooking categories.

On Cooking

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Author : Sarah Labensky
language : en
Publisher: Pearson
Release Date : 2025-05-10

On Cooking written by Sarah Labensky and has been published by Pearson this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-05-10 with categories.

On Cooking

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Author : Labensky
language : en
Publisher: Prentice Hall
Release Date : 1994-12

On Cooking written by Labensky and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-12 with Cooking categories.

On Cooking Electronic Resource A Textbook Of Culinary Fundamentals

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Author : Labensky, Sarah R
language : en
Publisher: Don Mills, Ont. : Pearson Education Canada
Release Date : 2003

On Cooking Electronic Resource A Textbook Of Culinary Fundamentals written by Labensky, Sarah R and has been published by Don Mills, Ont. : Pearson Education Canada this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Cookery categories.

Culinary Fundamentals

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Author : American Culinary Federation
language : en
Publisher: Prentice Hall
Release Date : 2005-08

Culinary Fundamentals written by American Culinary Federation and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-08 with Cooking categories.

For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. A comprehensive, technique-based cooking principles text which uses "benchmark" recipes to form the building blocks necessary for a career in the culinary arts.