Title
On Cooking: A Textbook of Culinary Fundamentals (6th Edition), Without Access Code (What s New in Culinary & Hospitality)
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For courses in cooking and food prep.Marketleading cooking textFor over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this bestselling text teaches the hows and whys of cooking and baking principles, while providing stepbystep instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its fundamentals approach, reflects key trends, and adds information on healthy cooking, sousvide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs.Also available with MyLab CulinaryMyLab is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary.Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions.Note: You are purchasing a standalone product; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information.If you would like to purchase both the physical text and MyLab Culinary search for:0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText Access Card Package, 6/ePackage consists of:0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e 0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText Access Card for On Cooking, 6/e
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- Q: What is the main focus of 'On Cooking: A Textbook of Culinary Fundamentals'? A: The textbook primarily focuses on teaching the foundational principles of cooking and baking, providing comprehensive instructions, visual guidance, and recipes to help students understand the techniques involved.
- Q: Is this book suitable for beginners in culinary arts? A: Yes, 'On Cooking: A Textbook of Culinary Fundamentals' is designed for students at all levels, including beginners, as it thoroughly covers the basics of cooking and food preparation.
- Q: Does this edition include new recipes and techniques? A: Yes, the 6th edition includes dozens of new recipes, techniques, and information on current culinary trends such as healthy cooking, sous-vide, curing, and smoking.
- Q: Can I use this book without the MyLab Culinary access code? A: Yes, this book can be used as a standalone product; however, MyLab Culinary offers additional digital resources that enhance the learning experience.
- Q: What kind of features does the MyLab Culinary platform offer? A: MyLab Culinary provides multimedia resources that demonstrate essential culinary skills, techniques, and recipes, allowing for a personalized learning experience.
- Q: How many pages does the textbook contain? A: The textbook contains a total of 1216 pages, making it a comprehensive resource for culinary students.
- Q: What is the publication date of this edition? A: The 6th edition of 'On Cooking: A Textbook of Culinary Fundamentals' was published on January 18, 2018.
- Q: Who is the author of this textbook? A: The textbook is authored by Sarah Labensky, who is known for her expertise in culinary education.
- Q: What type of binding does the book have? A: The book is bound in hardcover, ensuring durability and longevity for classroom use.
- Q: Is there a specific ISBN for purchasing the book with MyLab Culinary? A: Yes, for those interested in purchasing both the textbook and MyLab Culinary, the ISBN is 0134872789 / 9780134872780.