📒On Cooking ✍ Sarah R. Labensky

♠Book Title : On Cooking
✍Author : Sarah R. Labensky
♛Publisher :
♣Release Date : 2018
✿Pages : 1216
♠ISBN : 0134441907
♬Available Language : English, Spanish, And French

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📝On Cooking Book Synopsis : For courses in cooking and food prep. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the "hows" and "whys" of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its "fundamentals" approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs. Also available with MyLab Culinary MyLab(tm) 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/e Package 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

📒On Cooking ✍ Sarah R. Labensky

♠Book Title : On Cooking
✍Author : Sarah R. Labensky
♛Publisher :
♣Release Date : 2017-02-01
✿Pages :
♠ISBN : 0134433904
♬Available Language : English, Spanish, And French

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📝On Cooking Book Synopsis : Canadian Culinary Professionalism On Cooking: A Textbook of Culinary Fundamentals has provided culinary arts instruction to thousands of students and aspiring chefs towards a successful careers in the culinary arts. Our "time tested" approach teaches both the principles and practices of the culinary arts by building a strong foundation based in on sound fundamental techniques, focusing on five areas essential to a well-rounded culinary professional: Professionalism, Preparation, Cooking, Baking, and Meal Service and Presentation. Note: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. Students, if interested in purchasing this title with MyCulinaryLab, 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 MyCulinaryLab, search for: 0134620364 / 9780134620367 On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition Plus MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 0134433904 / 9780134433905 On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition 0134657985 / 9780134657981 MyCulinaryLab with Pearson eText -- Standalone Access Card -- for On Cooking: A Textbook of Culinary Fundamentalsl, Seventh Canadian Edition

♠Book Title : On Cooking Update Plus Myculinarylab with Pearson Etext Access Card Package
✍Author : Sarah R. Labensky
♛Publisher : Pearson College Division
♣Release Date : 2014-07-31
✿Pages : 1224
♠ISBN : 0133829170
♬Available Language : English, Spanish, And French

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📝On Cooking Update Plus Myculinarylab with Pearson Etext Access Card Package Book Synopsis : 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 text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online-in 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 professional--Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts 0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 0133458555 / 9780133458558 On Cooking Update 0133780163 / 9780133780161 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update

📒Larousse ✍ Editions Larousse

♠Book Title : Larousse
✍Author : Editions Larousse
♛Publisher : John Wiley & Sons
♣Release Date : 2013-01-16
✿Pages : 1062
♠ISBN : 9781118388174
♬Available Language : English, Spanish, And French

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📝Larousse Book Synopsis : A gorgeous guide to simple French-inspired cooking from the legendary Larousse kitchens The name Larousse has been synonymous with culinary excellence for nearly a century, and this new book brings the expertise of the Larousse team to home cooks with hundreds of straightforward, accessible recipes, illustrated throughout with tantalizing photography. Perfect for everyone from beginners to experienced cooks, the book includes clear instructions, step-by-step photos, and tips on basic techniques such as poaching an egg and filleting a fish, as well as a broad range of recipes, from easy weeknight meals to upscale, traditional French classics. Features 300 recipes for everything from appetizers and simple weeknight dinners to innovative ideas for entertaining Serves as an ideal companion for Larousse: On Pastry, also published by Wiley Includes 500 full-color photographs of finished dishes, ingredients, and techniques A must-have addition to any cook's library, Larousse: On Cooking makes it easy to prepare simple, elegant French-inspired cuisine in your own kitchen.

♠Book Title : On Cooking A Textbook for Culinary Fundamentals Global Edition
✍Author : Sarah R. Labensky
♛Publisher : Pearson Higher Ed
♣Release Date : 2015-03-05
✿Pages : 1224
♠ISBN : 9781292072272
♬Available Language : English, Spanish, And French

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📝On Cooking A Textbook for Culinary Fundamentals Global Edition Book Synopsis : For courses in Introductory Cooking, Cooking Skills or “Food Prep” courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. 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 students toward a successful career in the culinary arts.

📒Study Guide For On Cooking ✍ Pricilla R. Martel

♠Book Title : Study Guide for on Cooking
✍Author : Pricilla R. Martel
♛Publisher :
♣Release Date : 2010-02
✿Pages : 360
♠ISBN : 0135108896
♬Available Language : English, Spanish, And French

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📝Study Guide for on Cooking Book Synopsis :

📒Notes On Cooking ✍ Lauren Braun Costello

♠Book Title : Notes on Cooking
✍Author : Lauren Braun Costello
♛Publisher : Rcr Creative Press
♣Release Date : 2009
✿Pages : 143
♠ISBN : 0972425519
♬Available Language : English, Spanish, And French

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📝Notes on Cooking Book Synopsis : Presents commentary, examples, and insights from a variety of chefs on the basics of cooking.

📒On Cooking ✍ Sarah R. Labensky

♠Book Title : On Cooking
✍Author : Sarah R. Labensky
♛Publisher : Pearson P T R
♣Release Date : 1999
✿Pages : 1125
♠ISBN : 0139241019
♬Available Language : English, Spanish, And French

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📝On Cooking Book Synopsis : Covers food safety, nutrition, tools, equipment, and cooking techniques, and provides information on various foods and their preparation.

📒Study Guide For On Cooking ✍ Sarah R. Labensky

♠Book Title : Study Guide for on Cooking
✍Author : Sarah R. Labensky
♛Publisher : Prentice Hall
♣Release Date : 2014-03-19
✿Pages : 352
♠ISBN : 013345858X
♬Available Language : English, Spanish, And French

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📝Study Guide for on Cooking Book Synopsis : Comprehensive and well-written, this text 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.

📒Performance Research ✍ Richard Gough

♠Book Title : Performance Research
✍Author : Richard Gough
♛Publisher : Routledge
♣Release Date : 1999-09-09
✿Pages : 164
♠ISBN : 0203990501
♬Available Language : English, Spanish, And French

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📝Performance Research Book Synopsis : This issue will explore themes reflected in the overlap between Performance, Food and Cookery. It will look at food in performance and food as performance art.