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On Cooking: A Text Book of Culinary Fundamentals (6th Edition) - eBook

On Cooking: A Text Book of Culinary Fundamentals (6th Edition) – eBook

eBook Details

  • Authors: Sarah Labensky, Priscilla Martel, Alan M. Hause
  • File Size: 166 MB, 127 MB
  • Format: PDF, ePub
  • Page Length: 1216 Pages
  • Publisher: ‎Pearson; Sixth edition
  • Publication Date: ‎ August 6, 2018
  • Language: ‎ English
  • ISBN-10: 0134872789, 0134441907, 0136874908, 0134442946, 013806833X
  • ISBN-13: 9780134872780, 9780134441900, 9780136874904, 9780134442969, 9780134442945

Newer edition available, see below

Original price was: $88.00.Current price is: $12.00.

SKU: on-cooking-a-text-book-of-culinary-fundamentals-6th-edition-ebook Categories: , , , Tags: ,

About The Author

Alan M. Hause

Alan M. Hause

Alan M. Hause graduated from the Culinary Institute of America. He worked in restaurants and hotels before moving to Arizona. For 20 years, he has owned Fabulous Food Fine Catering and Events and operates Gertrude's Restaurant in Phoenix, handling food production and restaurant oversight.

Priscilla Martel

Priscilla Martel

Priscilla A. Martel is a chef, educator, and food writer specializing in Mediterranean cuisines and baking. She developed her skills at Restaurant du Village in Chester, CT, opened in 1979. Now, she runs All About Food, which has baking patents and partners with food and restaurant industries.

 

Sarah Labensky

Sarah Labensky

Chef Sarah R. Labensky is an accomplished culinary educator and administrator with significant experience in the restaurant and catering industries, as well as in textbook authorship and advocacy for culinary professionalism. She currently teaches at the Sol International Culinary Arts School (SICA) at Woosong University in Daejeon, Korea. Previously, she served as the founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) and was a professor of culinary arts at Scottsdale Community College in Arizona.

For courses in cooking and food prep. This package includes MyLab Culinary.

Market-leading cooking textbook – For over two decades, On Cooking: A Textbook of Culinary Fundamentals 6th Edition (PDF/ePub) has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling ebook teaches the “hows” and “whys” of cooking and baking principles while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The new Sixth 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.

Reach every student by pairing this textbook with MyLab Culinary (not included in this sale).

MyLab™ is the teaching and learning platform that empowers you to reach every cooking 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 techniques, essential skills, and recipes culinary students and chefs need to succeed in any kitchen.

Prepare for the kitchen with Pearson Kitchen Manager maximizing the value of your recipe content. This collection of On Cooking recipes lets you quickly perform simple tasks such as recipe scaling, costing, and conversions.

978-0134872780, 978-0134441900, 978-0136874904, 978-0134442969, 978-0134442945, 9780136851424, 0136851428, 978-0136851424

NOTE: This sale only includes the On Cooking: A Text Book of Culinary Fundamentals, 6th Edition eBook in PDF and in ePub. No access codes are included.

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