On Cooking by Priscilla A. Martel, Sarah R. Labensky and Alan M. Hause

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Last updated on Aug 08, 2025 14:28:14 PDTView all revisionsView all revisions

Item specifics

Condition
Good: A book that has been read but is in good condition. Very minimal damage to the cover including ...
ISBN
9780133458558
Subject Area
Cooking, Business & Economics
Publication Name
On Cooking
Publisher
Pearson Education
Item Length
11 in
Subject
Industries / Hospitality, Travel & Tourism, General
Publication Year
2014
Type
Textbook
Format
Hardcover
Language
English
Item Height
17.7 in
Author
Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel
Features
Revised
Item Weight
113.7 Oz
Item Width
9.4 in
Number of Pages
1224 Pages
Category

About this product

Product Identifiers

Publisher
Pearson Education
ISBN-10
0133458555
ISBN-13
9780133458558
eBay Product ID (ePID)
177364633

Product Key Features

Number of Pages
1224 Pages
Publication Name
On Cooking
Language
English
Subject
Industries / Hospitality, Travel & Tourism, General
Publication Year
2014
Features
Revised
Type
Textbook
Subject Area
Cooking, Business & Economics
Author
Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel
Format
Hardcover

Dimensions

Item Height
17.7 in
Item Weight
113.7 Oz
Item Length
11 in
Item Width
9.4 in

Additional Product Features

Edition Number
5
Intended Audience
College Audience
LCCN
2014-001692
Dewey Edition
23/eng/20230710
Illustrated
Yes
Dewey Decimal
641.5
Table Of Content
Part 1: PROFESSIONALISM Professionalism Food Safety and Sanitation Menus and Recipes Part 2: PREPARATION Tools and Equipment Knife Skills Flavors + Flavorings Dairy Products Mise en Place Part 3: COOKING Principles of Cooking Stocks and Sauces Soups Principles of Meat Cookery Beef Veal Lamb Pork Poultry Game Fish + Shellfish Eggs + Breakfast Vegetables Potatoes, Grains and Pasta Healthy Cooking Part 4: GARDE MANGER Salads and Salad Dressings Fruits Sandwiches Charcuterie Hors d'Oeuvre and Canapés Part 5: BAKING Principles of the Bakeshop Quick Breads Yeast Breads Pies, Pastries and Cookies Cakes and Frostings Custards, Creams, Frozen Desserts + Sauces Part 6: PRESENTATION Plate Presentation Buffet Presentation AP 1: Professional Organizations AP 2: Measurement and Conversion Charts AP 3: Fresh Produce Availability Chart AP 4: Bibliography and Recommended Reading Glossary Index
Edition Description
Revised edition
Synopsis
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(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) 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., 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(TM), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(TM) 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.
LC Classification Number
TX651

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    Exactly as described, fast shipping and packed carefully. Thank you!
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    This’s A great tube of lipgloss. The, item shipped right on time. Whenever I’d received the package it was as it described. I’m so grateful for this purchase. I recommend this item!!
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    More than a year ago
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    Exactly as described! Great deal for a vintage spider hulk! Glad to have it in the pc on display! Shipped fast, packaged with care, and great seller!
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    Very good book and nicely packed. Condition is better than expected.

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