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Author : Sarah R. Labensky
Publisher :
ISBN 13 : 9781447964070
Total Pages : pages
Book Rating : 4.9/5 (64 download)
Download or read book On Cooking:A Textbook of Culinary Fundamentals: Pearson New International Edition written by Sarah R. Labensky and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sarah R. Labensky
Publisher : Prentice Hall
ISBN 13 : 9780133458558
Total Pages : 0 pages
Book Rating : 4.4/5 (585 download)
Download or read book On Cooking written by Sarah R. Labensky and published by Prentice Hall. This book was released on 2014-01-22 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Sarah Labensky
Publisher :
ISBN 13 : 9781292443751
Total Pages : 0 pages
Book Rating : 4.4/5 (437 download)
Download or read book On Cooking: A Textbook of Culinary Fundamentals, Global Edition written by Sarah Labensky and published by . This book was released on 2022-07-22 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 MyLab Culinary MyLab(tm) 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, MyLab personalizes the learning experience and improves results for each student. MyLab 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 MyLab 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.
Author : Sarah Labensky
Publisher : Pearson
ISBN 13 : 9780138118501
Total Pages : 0 pages
Book Rating : 4.1/5 (185 download)
Download or read book On Cooking written by Sarah Labensky and published by Pearson. This book was released on 2023-05-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sarah R. Labensky
Publisher :
ISBN 13 : 9781292020082
Total Pages : 864 pages
Book Rating : 4.0/5 (2 download)
Download or read book On Baking written by Sarah R. Labensky and published by . This book was released on 2013-07-23 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in baking and the pastry arts. On Baking, Third Edition brings a fresh new design and 350+ new images to the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the hows and whys, starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value.
Author : Sarah R. Labensky
Publisher :
ISBN 13 : 9780134441900
Total Pages : 1216 pages
Book Rating : 4.4/5 (419 download)
Download or read book On Cooking written by Sarah R. Labensky and published by . This book was released on 2018 with total page 1216 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 MyLab Culinary MyLab(tm) 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, MyLab personalizes the learning experience and improves results for each student. MyLab 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 MyLab 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; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab 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 MyLab Culinary search for: 0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card Package, 6/e Package consists of: 0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e 0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card -- for On Cooking, 6/e
Author : Sarah R. Labensky
Publisher : Prentice Hall
ISBN 13 : 9780133068498
Total Pages : pages
Book Rating : 4.0/5 (684 download)
Download or read book On Cooking written by Sarah R. Labensky and published by Prentice Hall. This book was released on 2012-07 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products. Packages Access codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase. Used or rental books If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code. Access codes Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase. --This is a student supplement associated with: On Cooking: A Textbook of Culinary Fundamentals, 5/e Sarah R. Labensky Priscilla R. Martel Alan M. Hause, Fabulous Food ISBN: 013715576X
Author : Patricia A. Heyman
Publisher : Pearson
ISBN 13 : 9780132126113
Total Pages : 0 pages
Book Rating : 4.1/5 (261 download)
Download or read book International Cooking written by Patricia A. Heyman and published by Pearson. This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in International Cookery, Continental Cookery, Cuisines of the World, World Cookery. Streamlined in this edition, this text looks at the world's cuisines and how they developed and evolved. Organised by continent, each country and cuisine is explored in terms of its history, topography, cooking methods, common foods, flavorings, and general characteristics. Over 340 recipes appear in this edition and represent a variety of foods and dishes from all segments of the menu. This edition features 90 brand new recipes, three new countries and ideas for modernising classic recipes. With an emphasis on flavour components and traditional and contemporary cookery, this edition reflects the evolving nature of world cuisine.
Author : Sarah R. Labensky
Publisher : Pearson Education Canada
ISBN 13 : 0133508641
Total Pages : 917 pages
Book Rating : 4.1/5 (335 download)
Download or read book On Cooking written by Sarah R. Labensky and published by Pearson Education Canada. This book was released on 2014-02-26 with total page 917 pages. Available in PDF, EPUB and Kindle. Book excerpt: Note: If you are purchasing an electronic version, MyCulinaryLab does not come automatically packaged with it. To purchase MyCulinaryLab, please visit www.myculinarylab.com or you can purchase a package of the physical text and MyCulinaryLab by searching for ISBN 10: 0133524620 / ISBN 13: 9780133524628. An undisputed market leader, On Cooking by Sarah R. Labensky et al. continues to provide the knowledge, training and inspiration that aspiring chefs need to succeed. Because learning to cook entails much more than simply learning to follow a recipe, this sixth Canadian edition has been revised to focus on culinary principles with supporting recipes in the text. The text addresses the requirements of the Interprovincial Standards Red Seal Program: mastering the concepts, skills, and techniques in On Cooking, Sixth Canadian Edition provides students with all the tools they need to succeed in their Red Seal examination and in their career.
Author : Steven Labensky
Publisher :
ISBN 13 : 9780130966223
Total Pages : 0 pages
Book Rating : 4.9/5 (662 download)
Download or read book Webster's New World Dictionary of Culinary Arts written by Steven Labensky and published by . This book was released on 2001 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text is written for courses in Professional Cooking, Food and Beverage Management, Quantity Food Production, Food Preparation, and Introduction to Foods. A dictionary of the culinary arts, the book defines approximately 20,000 terms (including foreign terms)
Author : Sarah R. Labensky
Publisher : Prentice Hall
ISBN 13 : 9780130620934
Total Pages : 1086 pages
Book Rating : 4.6/5 (29 download)
Download or read book On Cooking written by Sarah R. Labensky and published by Prentice Hall. This book was released on 2003 with total page 1086 pages. Available in PDF, EPUB and Kindle. Book excerpt: For use in introductory culinary arts courses and food and beverage programs. Attractively designed and extensively illustrated with colour photographs, this Canadian introduction to cooking and food preparation presents information that is relevant to today's Canadian student. It contains information about Canadian regulations (cuts of meat, grading systems for meat and produce, etc.) and national standards for professional cooks. A comprehensive introduction to the culinary trade, it teaches students cooking fundamentals, focusing on general procedures first, then presenting specific applications and hundreds of sample recipes.
Author : Sarah R. Labensky
Publisher : Pearson Higher Ed
ISBN 13 : 129207227X
Total Pages : 1225 pages
Book Rating : 4.2/5 (92 download)
Download or read book On Cooking, Update Global Edition written by Sarah R. Labensky and published by Pearson Higher Ed. This book was released on 2015-03-05 with total page 1225 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in Introductory Cooking, Cooking Skills or “Food Prep” courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. 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 students toward a successful career in the culinary arts. The full text downloaded to your computer With eBooks you can: search for key concepts, words and phrases make highlights and notes as you study share your notes with friends eBooks are downloaded to your computer and accessible either offline through the Bookshelf (available as a free download), available online and also via the iPad and Android apps. Upon purchase, you'll gain instant access to this eBook. Time limit The eBooks products do not have an expiry date. You will continue to access your digital ebook products whilst you have your Bookshelf installed.
Author : Claudia Pearson
Publisher :
ISBN 13 : 9780811709408
Total Pages : 0 pages
Book Rating : 4.7/5 (94 download)
Download or read book NOLS Cookery written by Claudia Pearson and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: * Bestselling NOLS cookbook * An update to the classic guide to backcountry cooking * New section on lightweight backpacking * Covers menu and ration planning, packaging, preparing a fire, and site maintenance * Also available for the backcountry--NOLS Cookery: Field Edition
Author : Russ Crandall
Publisher : Victory Belt Publishing
ISBN 13 : 9781628603125
Total Pages : 400 pages
Book Rating : 4.6/5 (31 download)
Download or read book The Heritage Cookbook written by Russ Crandall and published by Victory Belt Publishing. This book was released on 2019-07-18 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 100 million Americans go on some sort of diet each year, searching for that single elusive meal plan that will result in optimal health. But it’s clear that a one-size-fits-all diet simply doesn’t work--we are just too different from one another to follow the exact same diet and see identical results. How is it that some people thrive on a vegetable-centric diet, or can drink milk without gassiness or bloating? An important factor in what makes us unique is the genetic variability we’ve inherited from our ancestors, and what our great-great-grandparents ate could have a bigger impact on our health than we once thought. The Heritage Cookbook will help make sense of how our ancestors’ genes affect our health today. As New York Times bestselling author Russ Crandall searched through his own genetic heritage to connect the dots between his family history and unique dietary needs, he stumbled upon the burgeoning field of nutritional genomics and the scientific links between genetics, nutrition, and health. Teaming up with nutritional researcher Kamal Patel, the two friends spent years methodically investigating the relationship between food and the human genome. Navigating the complex tapestry of modern ethnic groups, they break down the most common ancestries found in the United States, identifying both vital and problematic foods that interact with the ancient and recent genetic adaptations nestled in your DNA. To ensure that you can fully utilize this research, they walk you through the process of tracing your family tree and taking your first genetic test, in order to determine your unique heritage and paint a broad picture of who you are at a genetic level. As with his celebrated debut, The Ancestral Table, Crandall painstakingly combed through traditional and historical cuisines from every corner of the world to develop a magnificent, timeless cookbook fitting for any kitchen. Featuring over 400 beautifully (and deliciously) crafted recipes organized by region, The Heritage Cookbook presents itself in a way that lets you build a healthy and delicious diet regardless of your unique background. Moreover, these timeless dishes that span the globe--like Traditional English Roast, German Sauerbraten, Pakistani Sindhi Biryani, or Filipino Pochero--reunite us with our recent ancestors, and will fill your home with the aromas of kitchens long past. Comprehensively researched and masterfully sculpted, The Heritage Cookbook is a rare triumph that asks big questions and delivers big answers, all while thoughtfully connecting each of us with our forebears (and one another). Equal parts elegant cookbook, deeply personal memoir, and nutritional game-changer, The Heritage Cookbook is the next big step in how we approach food and health.
Author : Sarah R. Labensky
Publisher :
ISBN 13 : 9780131588219
Total Pages : 1104 pages
Book Rating : 4.5/5 (882 download)
Download or read book On Cooking, Fourth Canadian Edition written by Sarah R. Labensky and published by . This book was released on 2008-01 with total page 1104 pages. Available in PDF, EPUB and Kindle. Book excerpt: Welcome to the fourth Canadian edition ofOn Cooking: A Textbook of Culinary Fundamentals. Learning to cook entails much more than simply learning to follow a recipe. Consequently, this is neither a cookbook nor a collection of recipes. It is a carefully designed text intended to teach you the fundamentals of the culinary arts and to prepare you for a rewarding career in the food service industry.
Author : Sarah R. Labensky
Publisher : Prentice Hall
ISBN 13 : 9780136038795
Total Pages : pages
Book Rating : 4.0/5 (387 download)
Download or read book 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 published by Prentice Hall. This book was released on 2007-10 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sarah R. Labensky
Publisher :
ISBN 13 : 9780134433905
Total Pages : 992 pages
Book Rating : 4.4/5 (339 download)
Download or read book On Cooking written by Sarah R. Labensky and published by . This book was released on 2017-02 with total page 992 pages. Available in PDF, EPUB and Kindle. Book excerpt: On Cooking: A Textbook of Culinary Fundamentals has provided culinary arts instruction to thousands of students and aspiring chefs towards a successful careers in the culinary arts. Our "time tested" approach teaches both the principles and practices of the culinary arts by building a strong foundation based in on sound fundamental techniques, focusing on five areas essential to a well-rounded culinary professional: Professionalism, Preparation, Cooking, Baking, and Meal Service and Presentation. KEY TOPICS: Professionalism; Food Safety and Sanitation; Nutrition; Menu Planning and Food Costing; Tools and Equipment; Knife Skills; Flavours and Flavourings; Eggs and Dairy Products; Principles of Cooking; Stocks and Sauces; Soups; Principles of Meat Cookery; Beef; Veal; Lamb; Pork; Poultry; Game; Fish and Shellfish; Charcuterie; International Flavour Principles; Vegetables; Potatoes, Grains and Pasta; Cooking for Health and Lifestyle; Salads and Salad Dressings; Fruits; Principles of the Bakeshop; Quick Breads; Yeast Breads; Pies, Pastries and Cookies; Cakes and Frostings; Custards, Creams, Frozen Desserts and Dessert Sauces; Breakfast and Brunch; Appetizers and Sandwiches; Beverages; Plate Presentation MARKET: Appropriate for Introduction to Cooking courses.
