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Labensky, Sarah: On Cooking: A Textbook of Culinary Fundamentals, Global Edition

Thistitle is a Pearson Global Edition. The Editorial team at Pearson has workedclosely with educators around the world to include content which is especiallyrelevant to students outside the United States.

For courses incooking and food prep. Market-leading cooking text For over two decades, OnCooking: A Textbook of Culinary Fundamentals has prepared students forsuccessful careers in the culinary arts. Clear and comprehensive, thisbest-selling text teaches the hows and whys of cooking and bakingprinciples, while providing step-by-step instructions, visual guidance, andrecipes to clarify techniques. The 6th Edition expands itsfundamentals approach, reflects key trends, and adds information on healthycooking, sous-vide, curing, and smoking, plus dozens of new recipes and morethan 200 new photographs.

MyLab? Culinary isnot included. Students, if MyLab Culinary is arecommended/mandatory component of the course, please ask your instructor forthe correct ISBN. MyLab Culinary should only be purchased when required by aninstructor. Instructors, contact your Pearson representative for moreinformation.


Autor Labensky, Sarah
Verlag Pearson Academic
Einband Kartonierter Einband (Kt)
Erscheinungsjahr 2022
Seitenangabe 1216 S.
Meldetext Lieferbar in 24 Stunden
Ausgabekennzeichen Englisch
Masse H28.0 cm x B23.0 cm x D4.8 cm 1'618 g
Coverlag Pearson Academic (Imprint/Brand)
Auflage 6. A.
Reihe Pearson
Verlagsartikelnummer 244375PED

Thistitle is a Pearson Global Edition. The Editorial team at Pearson has workedclosely with educators around the world to include content which is especiallyrelevant to students outside the United States.

For courses incooking and food prep. Market-leading cooking text For over two decades, OnCooking: A Textbook of Culinary Fundamentals has prepared students forsuccessful careers in the culinary arts. Clear and comprehensive, thisbest-selling text teaches the hows and whys of cooking and bakingprinciples, while providing step-by-step instructions, visual guidance, andrecipes to clarify techniques. The 6th Edition expands itsfundamentals approach, reflects key trends, and adds information on healthycooking, sous-vide, curing, and smoking, plus dozens of new recipes and morethan 200 new photographs.

MyLab? Culinary isnot included. Students, if MyLab Culinary is arecommended/mandatory component of the course, please ask your instructor forthe correct ISBN. MyLab Culinary should only be purchased when required by aninstructor. Instructors, contact your Pearson representative for moreinformation.


Fr. 83.50
Verfügbarkeit: Am Lager
ISBN: 978-1-292-44375-1
Verfügbarkeit: Lieferbar in 24 Stunden

Über den Autor Labensky, Sarah

About our authors

Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.

Priscilla A. Martel is a professional chef, educator and food writer with a special interest in Mediterranean cuisines, artisan baking and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT, in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs.

Alan M. Hause is a graduate of the Culinary Institute of America in Hyde Park, NY. Upon graduation, Chef Hause worked in both restaurants and hotels before settling in Arizona. For the past 20 years he has owned and operated Fabulous Food Fine Catering and Events. He also launched and operates Gertrude's Restaurant at the Desert Botanical Garden in Phoenix. Chef Hause is involved in day-to-day food production, planning and execution of catered events, as well as overseeing restaurant operations.

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