On Cooking: A Textbook of Culinary Fundamentals, Fifth Canadian Edition with MyCulinaryLab (5th Edition)
ISBN-13:
9780132310239
ISBN-10:
0132310236
Edition:
5
Author:
Sarah R. Labensky, Alan M. Hause, Anthony Bevan, Settimio Sicoli, Priscilla R. Martel, Fred Malley
Publication date:
2011
Publisher:
Pearson Education Canada
Format:
Hardcover
1040 pages
FREE US shipping
Book details
ISBN-13:
9780132310239
ISBN-10:
0132310236
Edition:
5
Author:
Sarah R. Labensky, Alan M. Hause, Anthony Bevan, Settimio Sicoli, Priscilla R. Martel, Fred Malley
Publication date:
2011
Publisher:
Pearson Education Canada
Format:
Hardcover
1040 pages
Summary
On Cooking: A Textbook of Culinary Fundamentals, Fifth Canadian Edition with MyCulinaryLab (5th Edition) (ISBN-13: 9780132310239 and ISBN-10: 0132310236), written by authors
Sarah R. Labensky, Alan M. Hause, Anthony Bevan, Settimio Sicoli, Priscilla R. Martel, Fred Malley, was published by Pearson Education Canada in 2011.
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Description
The fifth Canadian edition of On Cooking is our “All About the Basics” edition: prepping chefs for careers in the kitchen with recipe basics that conform to the Red Seal and are supported by MyCulinaryLab. The text provides a wealth of resources that will help students both while learning and during their careers, including a thorough coverage of basic skills, techniques and culinary fundamentals; Canadian guidelines for food safety and quality, meat cuts and butchering procedures, health and nutrition; and hundreds of photos and photo sequences detailing preparation techniques and plate presentation.
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