On Cooking Update
5th Edition
eBook Features
-
Read Anywhere
Read your book anywhere, on any device, through RedShelf's cloud based eReader.
-
Digital Notes and Study Tools
Built-in study tools include highlights, study guides, annotations, definitions, flashcards, and collaboration.
-
Offline Access
(
100% )
The publisher of this book allows a portion of the content to be used offline.
-
Printing
(
20%
)
The publisher of this book allows a portion of the content to be printed.
-
Copy/Paste
(
20% )
The publisher of this book allows a portion of the content to be copied and pasted into external tools and documents.
This title has been removed from sale.
Additional Book Details
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The texts time-tested approach is further enhanced with MyCulinaryLab, a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab enables you to study and master content onlinein your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professionalProfessionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.
Sold By | Prentice Hall |
---|---|
ISBNs | 9780133458558, 0133458601, 0133458555, 9780133458602, 9780133575712, 978-1292057170 |
Number of Pages | 1224 |
Edition | 5th |