Only then are specific applications and sample recipes given. Most recipes include photographs of the finished dish, ready for service. Many procedures are illustrated with step-by-step photographs as well. Numerous hotel and restaurant chefs throughout the country contributed recipes to this book, usually accompanied by photographs of the dishes as prepared in their kitchens. These recipes and illustrations enable you to explore different techniques and presentation styles.
Teaching professionals from culinary schools across the country also share some of their most successful recipes in this new edition. In order to provide you with a sense of the rich traditions of cookery, informative sidebars on food history, chef biographies and other topics are scattered throughout the book. Also included are several short essays written by prominent culinarians on topics ranging from tempering chocolate to tasting spicy foods.
Sidebars that relate to flavors and flavorings have been added throughout the book to enhance your understanding of key cooking ingredients. We wish you much success in your culinary career and hope that this text will continue to inform and inspire you long after graduation. Do you like this book? Please share with your friends, let's read it!! I recommend this to anyone who is interested in more than just simply messing around in the kitchen, but for one who really has a passion for cooking.
This edition features a new chapter on healthy cooking, over new photographs and new trends in Culinary Arts such as asian knife skills and sustainable cooking. Subscriptions to the revolutionary MyCulinaryLab and i-COOK are available for purchase with the book as it combines portability with meaningful integration of technology. For courses in cooking and food prep. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts.
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.
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number. 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.
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. 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.
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. Search this site. Marta, Joseph Brusuelas.
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