On Cooking (5th Edition): A Textbook of Culinary Fundamentals by Sarah R. Labensky and Alan M. Hause and Priscilla A. Martel

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  • ISBN 10 0133458555
  • ISBN 13 9780133458558
  • Published Jan 31 2014
  • Format Hardcover
  • Page Count 1,224
  • Language English
  • Edition 5th
  • Countries United States
  • Publisher Pearson Education (US)

Publishers Text

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.V

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.

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