English | 2023 | PDF | 150 MB | 1217 Pages
Alan Hause, Priscilla Martel, Sarah Labensky, 1-292-44375-8, 1292443758, 9781292443751, 978-1-292-44375-1, 978-1292443751, 978-1-292-44368-3, 978-1292443683, 9781292443683
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.
MyLab®
Culinary is not included. Students, if MyLab Culinary is a
recommended/mandatory component of the course, please ask your
instructor for the correct ISBN. MyLab Culinary should only be
purchased when required by an instructor. Instructors, contact your
Pearson representative for more information.
