9780133458558

On Cooking, 5/e

  • ISBN 13:

    9780133458558

  • ISBN 10:

    0133458555

  • Edition: 5th
  • Format: Hardcover
  • Copyright: 01/01/2014
  • Publisher: PEARSON

Note: Not guaranteed to come with supplemental materials (access cards, study guides, lab manuals, CDs, etc.)

Extend Your Rental at Any Time

Need to keep your rental past your due date? At any time before your due date you can extend or purchase your rental through your account.

Rental Options

List Price $146.40 Save

Free Shipping Free Shipping On Every Order
In Stock Usually Ships in 24 Hours.

Summary

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
This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

Table of Contents

Read more

Write a Review