On Cooking: Pearson New International Edition: A Textbook of Culinary Fundamentals
Sarah R. Labensky and Priscilla A. Martel, "On Cooking: Pearson New International Edition: A Textbook of Culinary Fundamentals"
English | ISBN: 1292020954, 0133461661 | 2013 | 1246 pages | PDF | 442 MB
English | ISBN: 1292020954, 0133461661 | 2013 | 1246 pages | PDF | 442 MB
For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.
For more than 15 years, On Cooking: A Textbook of Culinary Fundamentals has provided Culinary Arts instruction to thousands of aspiring Chefs and guided students toward a successful career in the Culinary Arts. Our “time tested” approach intended to teach both the principles and practices of the culinary arts by building a strong foundation based in sound fundamental techniques by focusing on five areas essential to a well-rounded culinary professional; Professionalism, Preparation, Cooking, Garde Manger, and Baking.
The Labensky team pioneered the first recipe testing program. To date, well over 100 Chef Instructor’s have participated in the Pearson Recipe Testing program. We are actively seeking qualified Chef Instructors to test recipes for upcoming projects. If you would like more information regarding the program, or would like to sign up to be part of the Pearson Test Kitchen, please visit www.mypearsontestkitchen.com.