Free PDF On Cooking: A Textbook of Culinary Fundamentals, 5th Edition, by Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
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On Cooking: A Textbook of Culinary Fundamentals, 5th Edition, by Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
Free PDF On Cooking: A Textbook of Culinary Fundamentals, 5th Edition, by Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
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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 text’s time-tested 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 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
- Sales Rank: #60481 in Books
- Published on: 2014-02-01
- Original language: English
- Number of items: 1
- Dimensions: 11.10" h x 1.80" w x 9.20" l, .0 pounds
- Binding: Hardcover
- 1224 pages
Most helpful customer reviews
24 of 24 people found the following review helpful.
Inaccurate Description/Listing for book by both Amazon and the Publisher Pearson
By scg
While this is in fact a textbook what you are not told is that about half of the recipes, which are shown in red print in the Table of Contents, require you to pay an extra $65 to be have access to the publishers web site called Pearson Kitchen Manager. Additionally, there is MyCulinaryLab that you must pay for to do exercises, etc that requires you to provide the Course Code for the class you are taking at college to gain access. So no course code no access. What is frustrating is that none of this is mentioned. Also this specific listing does not come with the electronic media. Yes it is mentioned but only if you expand the description. It is not mentioned right up front. So Amazon needs to give a better description and not by buyers finding out after the purchase by going to the Publishers web site.
Having said that I would recommend the book but be aware of what you are NOT getting.
6 of 6 people found the following review helpful.
A Chefs Textbook
By Jeffrey L. Bloomer
This is a great book. It is not a cook book, it is a textbook for professional chefs in training. I am not a chef in training but a home cook who is interested in elevating my cooking. The book is easy to read and very interesting.
0 of 0 people found the following review helpful.
Great resource!
By SB
I rented this book for school. I received The Professional Chef (CIA) as a gift last Christmas and thought it would be sufficient, but this book is chock full of good info (and good eatin'). I'm thinking about keeping it because they complement each other well.
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