#Textbook of culinary fundamentals plus

He also launched and operates Gertrude’s Restaurant at the Desert Botanical Garden in Phoenix. For the past 20 years he has owned and operated Fabulous Food Fine Catering and Events. Upon graduation, Chef Hause worked in both restaurants and hotels before settling in Arizona. Hause is a graduate of the Culinary Institute of America in Hyde Park, NY. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.Īlan M. Previously, Sarah was Founding Director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon, Korea. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author, and dedicated advocate for culinary professionalism. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. 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. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab™ is the teaching and learning platform that empowers you to reach every student.

#Textbook of culinary fundamentals plus

The Sixth 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. 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. 'synopsis' may belong to another edition of this title.įor over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. 0134872770 / 9780134872773 M圜ulinaryLab and Pearson Kitchen Manager with Pearson eText - Access Card - for On Cooking, 6/e.If you would like to purchase both the physical text and MyLab Culinary search for:Ġ134872789 / 9780134872780 On Cooking Plus M圜ulinaryLab and Pearson Kitchen Manager with Pearson eText - Access Card Package, 6/e

Instructors, contact your Pearson representative for more information. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Note: You are purchasing a standalone product MyLab Culinary does not come packaged with this content.

With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. 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. 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. For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts.