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On Cooking: A Textbook of Culinary Fundamentals, 4e édition - ACCEPTABLE

SecondSalecom
  • (3566923)
10,64 $US
Environ14,32 $C
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Lieu : Montgomery, Illinois, États-Unis
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Livraison prévue entre le lun. 30 sept. et le ven. 4 oct. à 43230
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Numéro de l'objet eBay :256436403211
Dernière mise à jour : août 25, 2024 03:26:41 HAEAfficher toutes les modificationsAfficher toutes les modifications

Caractéristiques de l'objet

État
Acceptable: Un livre présentant des traces d'usure apparentes. Sa couverture peut être endommagée, ...
Brand
Unbranded
MPN
Does not apply
ISBN
9780131713277
Book Title
On Cooking : a Textbook of Culinary Fundamentals
Publisher
Prentice Hall PTR
Item Length
11.1 in
Edition
4
Publication Year
2006
Format
Trade Paperback / Mixed Lot
Language
English
Illustrator
Yes, Ingram, William E., Quattrone, Stacey Winters
Item Height
2.2 in
Author
Sarah R. Labensky, Alan M. Hause
Features
Revised
Genre
Cooking, Business & Economics
Topic
Industries / Hospitality, Travel & Tourism, General
Item Weight
118.4 Oz
Item Width
10.4 in
Number of Pages
1440 Pages

À propos de ce produit

Product Identifiers

Publisher
Prentice Hall PTR
ISBN-10
0131713272
ISBN-13
9780131713277
eBay Product ID (ePID)
47961530

Product Key Features

Edition
4
Book Title
On Cooking : a Textbook of Culinary Fundamentals
Number of Pages
1440 Pages
Language
English
Topic
Industries / Hospitality, Travel & Tourism, General
Publication Year
2006
Features
Revised
Illustrator
Yes, Ingram, William E., Quattrone, Stacey Winters
Genre
Cooking, Business & Economics
Author
Sarah R. Labensky, Alan M. Hause
Format
Trade Paperback / Mixed Lot

Dimensions

Item Height
2.2 in
Item Weight
118.4 Oz
Item Length
11.1 in
Item Width
10.4 in

Additional Product Features

Intended Audience
Trade
LCCN
2005-055287
Dewey Edition
22
Photographed by
Embery, Richard
Dewey Decimal
641.5
Edition Description
Revised edition
Table Of Content
Part 1 Professionalism Chapter 1 Professionalism Chapter 2 Food Safety and Sanitation Chapter 3 Nutrition Chapter 4 Menus and Recipes Part 2 Preparation Chapter 5 Tools and Equipment Chapter 6 Knife Skills Chapter 7 Flavors and Flavoring Chapter 8 Dairy Products Chapter 9 Mise en Place Part 3 Cooking Chapter 10 Principles of Cooking Chapter 11 Stocks and Sauces Chapter 12 Soups Chapter 13 Principles of Meat Cookery Chapter 14 Beef Chapter 15 Veal Chapter 16 Lamb Chapter 17 Pork Chapter 18 Poultry Chapter 19 Game Chapter 20 Fish and Shellfish Chapter 21 Eggs and Breakfast Chapter 22 Vegetables Chapter 23 Potatoes, Grains and Pasta Chapter 24 Vegetarian Cooking Part 4 Garde Manger Chapter 25 Salads and Salad Dressings Chapter 26 Fruits Chapter 27 Sandwiches Chapter 28 Charcuterie Chapter 29 Hors D'Oeuvre and Canapès Part 5 Baking Chapter 30 Principles of the Bakeshop Chapter 31 Quick Breads Chapter 32 Yeast Breads Chapter 33 Pies, Pastries and Cookies Chapter 34 Cakes and Frostings Chapter 35 Custards, Creams, Frozen Desserts and Sauces Part 6 Presentation Chapter 36 Plate Presentation Chapter 37 Buffet Presentation Appendix I Professional Organizations Appendix II Measurement and Conversion Charts Appendix III Fresh Produce Availability chart Bibliography and Recommended Reading Glossary Index
Synopsis
For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. THE definitive culinary skills textbook in the market. Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and supplement package which is second-to-none. PREVIEW the 5th edition NOW! OnCooking, 5e Bring your course to life with TECHNOLOGY! MyCulinaryLab(tm), our powerful new technology solution, supplements this edition. MyCulinaryLab(tm) enables students to study and master content online in their own time, and at their own pace. Performance is based on summative and formative (study plans, homework, extra practice, pre- and post-tests, etc) assessment in the form of rich media and a personalized study plans tied to specific learning outcomes. FOR STUDENTS: MyCulinaryLab enables students to review their culinary skills and knowledge online, on their own time, and at their own pace. Students can easily track and evaluate their progress during and after the learning process. Performance is based on summative and formative assessment in the form of study plans, homework, extra practice, pre- and post-tests, etc. Highlights: · Study plans and learning and assessment activities to help assess skill levels students won't waste time re-learning skills they already possess · Grade book that allows students to view their grades and reports showing their progress · Interactive multimedia: videos with questions, fill-in-the-blank exercises, matching activities, key concept simulations FOR INSTRUCTORS MyCulinaryLab is an easy-to-use online resource designed to supplement a traditional lecture course and provides instructors with basic course management capabilities in the areas of course organization, grades, communication, and personalization of content. Instructors benefit with access to key course management tools such as a robust grade book, integrated course email, and reporting tools. Reporting features include: · Data tracking and reporting for students, grades, and question usage · Detailed student results and performance tracking i-COOK Student Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Cooking, 4th edition. i-COOK Student Access Registration , FREE 14 day Trail! Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson, 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. For Chefs, Restaurant Managers and others in the food service industry.
LC Classification Number
TX651.L328 2006

Description de l'objet du vendeur

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Moyenne au cours des 12 derniers mois
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4.9
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5.0
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5.0
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5.0

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  • c***m (350)- Évaluation laissée par l'acheteur.
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    Incredible!; I cannot believe this 2 Days to Hawaii! ; AAA+++; Excellent Service; Great Pricing; Fast Delivery-Faster Than Expected to Hawaii!; Shipped 08/01, Thur, Received 08/03 Sat from Illinois to Hawaii using free shipping; USPS Ground Mail, Faster than AMZN Prime!, Hardcover Book as Described ; TLC Packaging; Excellent Seller Communication, Sends updates . Highly Recommended!, Thank you very much!
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4.5
17 évaluations du produit
  • 12 utilisateurs ont attribué une note de 5 étoiles sur 5
  • 4 utilisateurs ont attribué une note de 4 étoiles sur 5
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  • par Rto_KJbIRDe@Deleted
    juil. 09, 2009

    A great book with a design flaw

    This book contains a wealth of information on cooking, and the food service industry. The recipes look decent, the few I have done are simple and flavorful enough. The Book itself though is a monster. It is too heavy to hold up and read, and large enough that I have taken to reading this book on the floor, because my desk is too small to accommodate it. The slightly awkward sizing makes it difficult to read on a lap, and is even worse when open. This is the only reason the book is not excellent.

  • par kemker-3
    oct. 16, 2017

    Great Textbook and Cookbook

    Fell in love with the book when my stepdaughter went to Culinary Arts School and brought it home as her textbook. Detailed instructions and explanations of both the hows and the whys of each dish make it invaluable for someone who loves cooking.

    Achat vérifié : OuiÉtat : OccasionVendu par : second.sale

  • par uRj5sKEFSPW@Deleted
    mars 09, 2008

    great thanks!

    I like it because it has a lot of info on cooking,and I'm learning a lot about the hitory of the different types of cuisine and thechefs that mastered them. the best part about this book is that it cotains a lot of different recipe's theat I can use. I baught it because I need it for school.

  • par rgoldilla
    sept. 08, 2008

    On Cooking

    I love the pictures and it's a very easy read. It's an absolutely beautiful book. I bought it for one of my classes; however, I saw it at Barnes and Noble and I wanted to buy it despite the cost. It's a very well made book that explains the food science of recipes.

  • par rapunzel_86
    oct. 01, 2007

    Love to Cook?

    It is a beautiful book, well written and easy to understand. I will be keeping this book for years. The receipes are delicious and the instructions are informative and thoughtful. I definately recommend this book.