On Cooking: A Textbook of Culinary Fundamentals: To Go - Brossura

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

Brossura

ISBN 10: 0135118050 ISBN 13: 9780135118054

Casa editrice: Prentice Hall, 2010

Riassunto

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include:

• Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4^th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets.
• Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs.
• Updated concept changes to meet the Food Code revision (Chapter 20)
• Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts

This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.

This package contains the following components:
013298914X 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking: A Textbook of Culinary Fundamentals
0133458458 National Restaurant Association Cooking Credential Online Voucher
013715576X On Cooking: A Textbook of Culinary Fundamentals

Su questo libro

Product Description

For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. Offering a streamlined portability and technology-rich format, Labensky, On Cooking-To Go Edition builds on the quality, expertise and reputation of On Cooking, 5e. This edition features a new chapter on healthy cooking, over 250 new photographs and new trends in Culinary Arts such as asian knife skills and sustainable cooking. On Cooking-To Go Edition retains all of the instructional recipes from the fifth edition and moves the end-of chapter recipes to the Web via i-COOK. Subscriptions to the revolutionary MyCulinaryLab and i-COOK are available for purchase with the book as it combines portability with meaningful integration of technology.

Dettagli dell?edizione

• Editore: Prentice Hall
• Data di pubblicazione: 2010
• Lingua: Inglese
• ISBN 10: 0135118050
• ISBN 13: 9780135118054
• Rilegatura: Copertina flessibile
• Disegnatore: Ingram William E.
• Numero edizione: 5
• Numero di pagine: 873
• Contatto del produttore: non disponibile