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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 Noch nicht erschienen, August 2022
Ausgabekennzeichen Englisch
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. 39.80
ISBN: 978-1-292-44375-1
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