On Cooking: A Textbook of Culinary Fundamentals, Canadian Edition
Language: English
Published by Pearson Canada, Toronto, 2002
- Softcover
- Used
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
AbeBooks seller since December 20, 2007
Condition: Used - Good
£ 3.31
Quantity: 2 available
Add to basketItem description from seller
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. The 6th 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(TM) 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 with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On 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. …
Seller Inventory # 00101459022
- Title
- On Cooking: A Textbook of Culinary Fundamentals, Canadian Edition
- Author
- Malley Fred L
- Publisher
- Pearson Canada, Toronto
- Publication year
- 2002
- Condition
- Good
- Binding
- Paperback
- Language
- English
- ISBN 10
- 0130620939
- ISBN 13
- 9780130620934
- Edition
- 2nd Edition
For use in introductory culinary arts courses and food and beverage programs.
Attractively designed and extensively illustrated with colour photographs, this Canadian introduction to cooking and food preparation presents information that is relevant to today's Canadian student. It contains information about Canadian regulations (cuts of meat, grading systems for meat and produce, etc.) and national standards for professional cooks. A comprehensive introduction to the culinary trade, it teaches students cooking fundamentals, focusing on general procedures first, then presenting specific applications and hundreds of sample recipes.
"Synopsis" may belong to another edition of this title.
Review
"This book is simply the best one of its kind. A masterful collection of reliable recipes and step-by-step procedures, accompanied by brilliant food photography and lore, it is a must for every kitchen-home or professional." ― Dr. Noel Cullen, Certified Master Chef and Past President, American Culinary Federation
"On Cooking has everything a culinary student or young chef needs-clear, close-up photos, basic butchery, principles of the bake shop and magnificent dessert presentations. For working professionals, it is a gold mine of invaluable tables and charts and hard-to-find information. Best of all, On Cooking provides all of this priceless information in one single book. I predict that it won't take long for a professional chef's copy to get that battered, grease-stained, much-used look." ― Shirley O. Corriher, CCP cooking teacher and author of CookWise
"About the title" may belong to another edition of this title.
World of Books (was SecondSale)
Montgomery, IL, U.S.A.
AbeBooks seller since December 20, 2007
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