Title
On Cooking: A Textbook of Culinary Fundamentals, 5th Edition,New
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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 timetested 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 wellrounded 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.
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- Q: What is the main focus of 'On Cooking: A Textbook of Culinary Fundamentals'? A: The textbook focuses on teaching the principles and practices of culinary fundamentals, equipping aspiring chefs with essential skills for a successful career in the culinary arts.
- Q: What edition of the book is available? A: The book is available in its 5th edition, which includes updates and enhancements to the content.
- Q: How many pages does the book contain? A: The book contains a total of 1224 pages.
- Q: Is this book suitable for beginners in culinary arts? A: Yes, this textbook is designed for aspiring chefs, making it suitable for beginners who want to learn culinary fundamentals.
- Q: What learning tools are included with the textbook? A: The textbook is enhanced with MyCulinaryLab™, an online learning tool that allows students to study and master the content at their own pace.
- Q: Who is the author of this textbook? A: The book is authored by Sarah R. Labensky.
- Q: What binding type does this textbook have? A: The textbook is available in a hardcover binding.
- Q: When was the 5th edition published? A: The 5th edition of the textbook was published on February 1, 2014.
- Q: Does this textbook include features for practical learning? A: Yes, the book includes a wealth of chapter features designed to help learners practice and retain culinary concepts.
- Q: Is there a package available that includes MyCulinaryLab? A: Yes, there is a package available that includes both the textbook and MyCulinaryLab with Pearson eText, using ISBN: 0133829170.