She teaches students of the culinary arts, and uses textbooks she has. On Cooking: A Textbook of Culinary Fundamentals (6th Edition), Without Access Code (Whats New in Culinary & Hospitality) Labensky, Sarah, Martel, Priscilla, Hause, Alan. The book contains 550 proven, tested recipes from the authors including selections from chefs working throught the country in culinary programs, hotels and restaurants. Priscilla Martel is an American chef and restaurateur. It emphasizes an understanding of cooking fundamentals, focuses on the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food chemistry.Over 1,2500 color photographs identify raw foods and ingredients, illustrate the tools and equipment uned in professional kitchens and depict procedural steps in the preparation process. From the Publisher: Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this introduction to cooking and food preparation presents information that is relevant to today's student chef. The Restaurant (Black & White version) Fundamentals of Business was created for Virginia Techs. Hause No preview available - 2010 View all About the author (2011) Chef Sarah Labensky, CCP was. For Chefs, Restaurant Managers and others in the food service industry. Textbook publisher websites also commonly offer suppl. On Cooking: A Textbook of Culinary Fundamentals Sarah R. On Cooking: A Textbook of Culinary Fundamentals (6th Edition), Without Access Code (Whats New in Culinary & Hospitality) Labensky, Sarah Martel, Priscilla. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culina. SHIPPING COST IS 8.00 SIZE IS 8.50 X 11 X 2 Synopsis: Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. On Cooking: A Textbook of Culinary Fundamentals 6 ed. On Cooking: A Textbook of Culinary Fundamentals - MyLab Culinary and Pearson Kitchen Manager with Pearson eText. For courses in Introductory Cooking, Cooking Skills or Food Prep. Hause (Author), Priscilla Martel (Author), 4.5 out of 5 stars 246 ratings ISBN-13: 978-0137155767 ISBN-10: 013715576X Why is ISBN important Share Add to book club Not in a club Learn more Hardcover 68.33 - 199. On Cooking: A Textbook for Culinary Fundamentals, Global Edition (Paperback, 5th edition). INSIDE PAGES ARE FREE FROM USE, NO MARKS OR NOTES. On Cooking: A Textbook of Culinary Fundamentals 5th Edition by Sarah R. Because learning to cook entails much more. 0133103196 / 9780133103199 On Cooking: A Textbook of Culinary Fundamentals Plus 2012 MåulinaryLab with Pearson eText - Access Card Package Package. CORNES ARE WORN AND BENT DUE TO WEIGHT OF BOOK. continues to provide the knowledge, training and inspiration that aspiring chefs need to succeed. CONDITION" OUTSIDE SPINE HAS SOME TEAR MARKS.
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