On cooking: a textbook of culinary fundamentals

$9.99

On cooking: a textbook of culinary fundamentals [Sixth edition]
9780134441900, 0134453654, 0134442938, 0134442970, 0134441907, 9780134872780, 0134872789

Availability: 5000 in stock

SKU: 9780134441900, 0134453654, 0134442938, 0134442970, 0134441907, 9780134872780, 0134872789 Category: Tag:

Professionalism — Food safety and sanitation — Nutrition — Menus and recipes — Tools and equipment — Knife skills — Flavours and flavourings — Dairy products — Mise en place — Priniples of cooking — Stocks and sauces — Soups — Principles of meat cookery — Beef — Veal — Lamb — Pork — Poultry — Game — Fish and shellfish — Eggs and breakfast — Vegetables — Potatoes, grains and pasta — Healthy cooking and special diets — Salads and salad dressings — Fruits — Sandwiched — Charcuterie — Hors d’Oeuvre — Principles of the bakeshop — Quick breads — Yeast breads — Pies, pastries and cookies — Cakes and frostings — Custards, creams, frozen desserts and dessert sauces — Plate presentation — Buffet presentation — Appendix I. Measurement and conversion charts — Appendix II. Fresh, locally grown produce availability chart — Glossary.;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.The6th 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 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 withPearson Kitchen Manager , maximizing the value of your recipe content. With this collection ofOn 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.

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