Published March 19th 2014 by Pearson Canada (first published March 17th 2014) More Details. Instructors, contact your Pearson representative for more information. Paperback, Canadian 6th Edition, 368 pages. Wherever ones career in the culinary arts may take them, this book will remain a valuable reference. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Note: You are purchasing a standalone product MyLab Culinary does not come packaged with this content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. Sell, buy or rent On Cooking: A Textbook of Culinary Fundamentals (6th Edition), Without Access Co 9780134441900 0134441907, we buy used or new for best buyback price with FREE shipping and offer great deals for buyers. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen.
By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. Wherever ones career in the culinary arts may take them, this book will remain a valuable reference.
DOWNLOAD HERE Culinary Fundamentals, American Culinary Federation, Culinary Institute of America, Aug 26, 2005, 1077 pages. MyLab™ is the teaching and learning platform that empowers you to reach every student. The American Culinary Federation, 9780131180116, available at Book Depository with free delivery worldwide. Cooking: A Textbook of Culinary Fundamentals 0131713329 / 9780131713321 Cooking Techniques DVD.
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. This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. 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. ISBN 10: 013973256X ISBN 13: 9780139732560 3.99 shipping. For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts.