Culinary Fundamentals
Author : Richard Moriarty
Publisher :
Page : 247 pages
File Size : 17,25 MB
Release : 2006
Category : Cooking
ISBN :
Author : Richard Moriarty
Publisher :
Page : 247 pages
File Size : 17,25 MB
Release : 2006
Category : Cooking
ISBN :
Author : Priscilla A. Martel
Publisher : Prentice Hall
Page : 0 pages
File Size : 49,65 MB
Release : 2010-02-15
Category :
ISBN : 9780135108895
Author : Culina The American Culinary Federation
Publisher : Prentice Hall
Page : 1077 pages
File Size : 44,96 MB
Release : 2005-10
Category : Cooking
ISBN : 9780132226332
This package contains the following components: -0131180118: Culinary Fundamentals -0131180134: Study Guide
Author : Sarah R. Labensky
Publisher :
Page : 888 pages
File Size : 28,56 MB
Release : 2014-02-01
Category : Cookbooks
ISBN : 9780133081633
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 : Christine Stamm-Griffin
Publisher :
Page : 303 pages
File Size : 18,18 MB
Release : 2007
Category : Cooking
ISBN :
Author : Sarah R. Labensky
Publisher : Prentice Hall
Page : pages
File Size : 40,4 MB
Release : 2007-10
Category : Cooking
ISBN : 9780136038795
Author : Sarah R. Labensky
Publisher : Prentice Hall
Page : pages
File Size : 50,23 MB
Release : 2006-06
Category : Business & Economics
ISBN : 9780131579040
This package contains the following components: -0131713272: On Cooking: A Textbook of Culinary Fundamentals -0131713388: Study Guide -0132398885: MasterCook CD for On Cooking
Author : Pearson
Publisher : Pearson
Page : pages
File Size : 16,36 MB
Release : 2009-01-01
Category :
ISBN : 9780136057246
Author : Sarah R. Labensky
Publisher : Prentice Hall
Page : 0 pages
File Size : 23,29 MB
Release : 2014-01-22
Category : BUSINESS & ECONOMICS
ISBN : 9780133458558
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 R. Labensky
Publisher : Pearson College Division
Page : pages
File Size : 25,87 MB
Release : 2006-06-07
Category : Cooking
ISBN : 9780132395403
This package contains the following components: -0131713272: On Cooking: A Textbook of Culinary Fundamentals -0131716727: Prentice Hall Dictionary of Culinary Arts, The: Academic Version -0131713388: Study Guide