![]() 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. /rebates/2f97801334585582fCooking-Textbook-Culinary-Fundamentals-5th-01334585552fplp&. Virtually all recipes are now illustrated with photographs. Over 250 new photographs emphasize procedural aspects of cooking. Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. 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. 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. Normal 0 false false false EN-US X-NONE X-NONE 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. 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. ![]() 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. 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. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products. She also co-authored On Baking (Pearson Education, 2005 4th ed. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. Chef Sarah is co-author of the best-selling culinary textbook, On Cooking: A Textbook of Culinary Fundamentals (Prentice Hall, 1995 6th ed., 2018). A package is available containing both the text and M圜ulinaryLab with Pearson eText using ISBN: 0133829170.ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. ![]() M圜ulinaryLab(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. Teaching and Learning Experience: The text's time-tested approach is further enhanced with M圜ulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. on cooking a textbook of culinary fundamentals 5th edition how does cooking work in d d role playing games stack amazon com spend less smile more cooking basics for dummies 5th edition wiley on cooking update 5th. 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. ![]() For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. ![]()
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