On Cooking: A Textbook of Culinary Fundamentals
Sarah R. Labensky, Alan M. Hause
Language: English
Published by Pearson Prentice Hall, Upper Saddle River, New Jersey, 2007
- Hardcover
- Used
Seller: Aspen Book Co., Denver, CO, U.S.A.Aspen Book Co.
AbeBooks seller since January 29, 2025
Condition: Used - Fair
£ 12.52
Quantity: 1 available
Add to basketItem description from seller
The hardcover shows considerable wear with noticeable scuff marks and stains, reflecting its use in a practical setting. The corners and edges are bumped, and the spine shows signs of handling. The binding remains intact, ensuring the book's usability despite cosmetic flaws. There is no dust jacket. no dust jacket; hardcover condition described below.
Seller Inventory # A22-B3-JM-0444
- Title
- On Cooking: A Textbook of Culinary Fundamentals
- Author
- Sarah R. Labensky, Alan M. Hause
- Publisher
- Pearson Prentice Hall, Upper Saddle River, New Jersey
- Publication year
- 2007
- Condition
- Acceptable
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0131713272
- ISBN 13
- 9780131713277
- Illustrator
- Photographs by Richard Embery, Drawings by Stacey Winters Quattrone and William E. Ingram
- Edition
- Fourth Edition.
For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.
THE definitive culinary skills textbook in the market. Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and supplement package which is second-to-none. PREVIEW the 5th edition NOW! OnCooking, 5e
Bring your course to life with TECHNOLOGY!
MyCulinaryLab™, our powerful new technology solution, supplements this edition. MyCulinaryLab™ enables students to study and master content online ― in their own time, and at their own pace. Performance is based on summative and formative (study plans, homework, extra practice, pre- and post-tests, etc) assessment in the form of rich media and a personalized study plans tied to specific learning outcomes.
FOR STUDENTS:
MyCulinaryLab enables students to review their culinary skills and knowledge online, on their own time, and at their own pace. Students can easily track and evaluate their progress during and after the learning process. Performance is based on summative and formative assessment in the form of study plans, homework, extra practice, pre- and post-tests, etc.
Highlights:
• Study plans and learning and assessment activities to help assess skill levels―students won’t waste time re-learning skills they already possess
• Grade book that allows students to view their grades and reports showing their progress
• Interactive multimedia: videos with questions, fill-in-the-blank exercises, matching activities, key concept simulations
FOR INSTRUCTORS
MyCulinaryLab is an easy-to-use online resource designed to supplement a traditional lecture course and provides instructors with basic course management capabilities in the areas of course organization, grades, communication, and personalization of content. Instructors benefit with access to key course management tools such as a robust grade book, integrated course email, and reporting tools.
Reporting features include:
• Data tracking and reporting for students, grades, and question usage
• Detailed student results and performance tracking
i-COOKStudent Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Cooking, 4th edition. i-COOK Student Access Registration , FREE 14 day Trail!
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"Synopsis" may belong to another edition of this title.
About the Author
Sarah R. Labensky, CCP
Chef Sarah is a cookbook author, cooking teacher, former working chef and caterer, active community volunteer and passionate culinary professional. She is currently employed as the Culinary Publications Specialist for FRP (Favorite Recipes Press) in Nashville. She joined FRP after serving as Founding Director of the Culinary Arts Institute at Mississippi University for Women. Previously, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College.
In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University. She also holds a Culinary Certificate from Scottsdale Community College.
Sarah has co-authored or edited almost over a dozen culinary books, including the best-selling On Cooking: A Textbook of Culinary Fundamentals (Prentice Hall, 1995; 4th ed. 2006) and the award-winning On Baking (Prentice Hall, 2005). Sarah is active in numerous professional organizations and is the Immediate Past-President of the IACP.
"About the title" may belong to another edition of this title.
Aspen Book Co.
Denver, CO, U.S.A.
AbeBooks seller since January 29, 2025
Shipping rates within U.S.A.
| Item | 5 to 14 business days | 2 to 5 business days |
|---|---|---|
| First item | £ 0.00 | £ 5.17 |
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Store description
Aspen Book Company is a Colorado bookstore that breathes new life into loved books. We recycle and resell a diverse collection, connecting readers with their next favorite story while helping the environment.
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High quality and some hard to find books. Comic books and graphic novels, and lots of other fiction and non-fiction books.Seller's business information
PINKERTON COLLECTIVE LLC
1868 E 117th ct
Northglenn, CO U.S.A. 80233
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