On Cooking: A Textbook of Culinary Fundamentals

ISBN-10: 0132310236
ISBN-13: 9780132310239
Series: On Cooking
Pages: 1040
Language: English
Published: 2011-01-03
Authors: Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause

Description

Note: If you are purchasing an electronic version, MyCulinaryLab does not come automatically packaged with it. To purchase MyCulinaryLab, please visit www.myculinarylab.com or you can purchase a package of the physical text and MyCulinaryLab by searching for ISBN 10: 0132310236 / ISBN 13: 9780132310239. The fifth Canadian edition of On Cooking is our "All About the Basics" edition: prepping chefs for careers in the kitchen with recipe basics that conform to the Red Seal and are supported by MyCulinaryLab. The text provides¿a wealth of resources that will help students both while learning and during their careers, including¿a thorough coverage of basic skills, techniques and culinary fundamentals; Canadian guidelines for food safety and quality, meat cuts and butchering procedures, health and nutrition; and hundreds of photos and photo sequences detailing preparation techniques and plate presentation.