On Cooking: A Textbook of Culinary Fundamentals, Global Edition - Brossura

Labensky, Sarah; Hause, Alan; Martel, Priscilla

Brossura

ISBN 10: 1292443758 ISBN 13: 9781292443751

Casa editrice: Pearson Education Limited, 2022

Riassunto

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.

Dettagli dell'edizione

• Editore: Pearson Education Limited
• Data di pubblicazione: 2022
• Lingua: Inglese
• ISBN 10: 1292443758
• ISBN 13: 9781292443751
• Rilegatura: Copertina flessibile
• Numero edizione: 6
• Numero di pagine: 1216
• Contatto del produttore: non disponibile
• Persona responsabile: Pearson; riccardo.bacigalupo@sanoma.it; ; Sanoma Italia Via Arconati, 1 �; Milano; Italia