On Cooking: A Textbook of Culinary Fundamentals, 6th Edition

Name: On Cooking: A Textbook of Culinary Fundamentals, 6th Edition
SKU: GC-0288928664
Availability: InStock

$28.50

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. Also available with My Lab Culinary My Lab� is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, My Lab personalizes the learning experience and improves results for each student. My Lab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about My Lab Culinary. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. Note: You are purchasing a standalone product; My Lab Culinary does not come packaged with this content. Students, if interested in purchasing this title with My Lab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and My Lab Culinary search for: 0134872789 / 9780134872780 On Cooking Plus My Culinary Lab and Pearson Kitchen Manager with Pearson - Access Card Package, 6/e Package consists of: 0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e 0134872770 / 9780134872773 My Culinary Lab and Pearson Kitchen Manager with Pearson - Access Card - for On Cooking, 6/e On Cooking: A Textbook of Culinary Fundamentals 6th Edition is written by Sarah R. Labensky; Priscilla A. Martel; Alan M. Hause and published by Pearson. ISBNs for On Cooking: A Textbook of Culinary Fundamentals are 9780134442969, 0134442962 and the print ISBNs are 9780134441900, 0134441907. Additional ISBNs include 9780134442945.

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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. Also available with My Lab Culinary My Lab� is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, My Lab personalizes the learning experience and improves results for each student. My Lab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about My Lab Culinary. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. Note: You are purchasing a standalone product; My Lab Culinary does not come packaged with this content. Students, if interested in purchasing this title with My Lab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and My Lab Culinary search for: 0134872789 / 9780134872780 On Cooking Plus My Culinary Lab and Pearson Kitchen Manager with Pearson – Access Card Package, 6/e Package consists of: 0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e 0134872770 / 9780134872773 My Culinary Lab and Pearson Kitchen Manager with Pearson – Access Card – for On Cooking, 6/e On Cooking: A Textbook of Culinary Fundamentals 6th Edition is written by Sarah R. Labensky; Priscilla A. Martel; Alan M. Hause and published by Pearson. ISBNs for On Cooking: A Textbook of Culinary Fundamentals are 9780134442969, 0134442962 and the print ISBNs are 9780134441900, 0134441907. Additional ISBNs include 9780134442945.