On Cooking: A Textbook of Culinary Fundamentals - Rilegato

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

Rilegato

ISBN 10: 0133919331 ISBN 13: 9780133919332

Casa editrice: Pearson College Div, 2014

Riassunto

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

0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package

Package consists of:   

0133458555 / 9780133458558 On Cooking Update

0133780163 / 9780133780161 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update

 

 

 

 

Su questa edizione

• Editore: Pearson College Div
• Data di pubblicazione: 2014
• ISBN 10: 0133919331
• ISBN 13: 9780133919332
• Rilegatura: Copertina rigida
• Disegnatore: Quattrone Stacey Winters