πŸ“’ Author : Sarah R. Labensky
πŸ“’ Publisher : Prentice Hall
πŸ“’ Release Date : 2012-07-09
πŸ“’ Pages : 1224
πŸ“’ ISBN : 0133103196
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Business & Economics

SYNOPSIS : ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products. Packages Access codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase. Used or rental books If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code. Access codes Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase. -- Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it 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. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. 0133103196 / 9780133103199 On Cooking: A Textbook of Culinary Fundamentals Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 013298914X / 9780132989145 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking: A Textbook of Culinary Fundamentals 013715576X / 9780137155767 On Cooking: A Textbook of Culinary Fundamentals


πŸ“’ Author : Sarah R. Labensky
πŸ“’ Publisher : Prentice Hall
πŸ“’ Release Date : 2011
πŸ“’ Pages : 1183
πŸ“’ ISBN : 013715576X
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it 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. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.


πŸ“’ Author : Sarah R. Labensky
πŸ“’ Publisher :
πŸ“’ Release Date : 2010-02
πŸ“’ Pages : 1183
πŸ“’ ISBN : 0132540673
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Business & Economics

SYNOPSIS : This package contains the following components: -0131713329: Cooking Techniques DVD -013715576X: On Cooking: A Textbook of Culinary Fundamentals -0135108896: Study Guide for On Cooking: A Textbook of Culinary Fundamentals


πŸ“’ Author : Christine Stamm-Griffin
πŸ“’ Publisher :
πŸ“’ Release Date : 2007-06
πŸ“’ Pages : 303
πŸ“’ ISBN : 0131713388
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS :


πŸ“’ Author : Labensky
πŸ“’ Publisher :
πŸ“’ Release Date : 2002-07
πŸ“’ Pages : 216
πŸ“’ ISBN : 0130452378
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS :


πŸ“’ Author : Sarah R. Labensky
πŸ“’ Publisher : Pearson Higher Ed
πŸ“’ Release Date : 2015-03-05
πŸ“’ Pages : 1224
πŸ“’ ISBN : 9781292072272
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : For courses in Introductory Cooking, Cooking Skills or β€œFood 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.


πŸ“’ Author : Pam Anderson
πŸ“’ Publisher : Clarkson Potter
πŸ“’ Release Date : 2000
πŸ“’ Pages : 290
πŸ“’ ISBN : 9780767902793
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen. $25,000 ad/promo.


πŸ“’ Author : Michael Ruhlman
πŸ“’ Publisher : Simon and Schuster
πŸ“’ Release Date : 2009-04-07
πŸ“’ Pages : 272
πŸ“’ ISBN : 9781416566120
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very β€œtruth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you wantβ€”chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2β€”or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchenβ€”water, flour, butter and oils, milk and cream, and eggsβ€”work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there isβ€”and it makes the cooking easier and more satisfying than ever.


πŸ“’ Author : Pricilla R. Martel
πŸ“’ Publisher :
πŸ“’ Release Date : 2010-02
πŸ“’ Pages : 360
πŸ“’ ISBN : 0135108896
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Business & Economics

SYNOPSIS :


πŸ“’ Author :
πŸ“’ Publisher :
πŸ“’ Release Date : 2003
πŸ“’ Pages :
πŸ“’ ISBN : OCLC:1011732807
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cookery

SYNOPSIS :