on Cooking 10+ Pack - Softcover
This package contains the following components:
0131713272 / 9780131713277 On Cooking: A Textbook of Culinary Fundamentals
0131713329 / 9780131713321 Cooking Techniques DVD
"synopsis" may belong to another edition of this title.
From the Back Cover:
About the Author:
Attractively designed and extensively illustrated with color photographs, line drawings, charts and tables, this contemporary introduction to cooking and the culinary arts focuses on information relevant to today's students. Comprehensive and well written, and now offering a strong Media Program, On Cooking, 4/e emphasizes an understanding of cooking fundamentals, explores the contemporary dining option of vegetarian cooking, discusses nutrition and special health issues, and provides information on other relevant topics such as culinary history and food science.
KEY FEATURES
- Test Kitchen Program offers over 140 in-chapter recipes tested by culinary schools assures recipe accuracy.
- Approximately 50 new recipes and expanded recipe variations add greater variety of recipes and offer additional basic, competency-based recipes.
- A strong Media Program packaged with each text includes:
DVD ROM—an interactive assessment tool
Cost Genie CD—a cost management tool
- New chapter Flavor and Flavorings explores distinguishing and understanding how flavoring affects taste & smell of foods; helps students develop flavor perception and be able to describe tastes.
- New section on the Flavors of Wine and Spirits located within the Flavors and Flavoring chapter identifies the major wine varieties and illustrates how to use wines and spirits in cooking.
- New chapter Vegetarian Cooking brings into focus an important contemporary dining option.
- Over 1800 original color photographs and line drawings illustrate preparation and presentation techniques and identify fresh foods and ingredients, tools, and equipment.
"Sarah R. Labensky," CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of "On Cooking: A Textbook of Culinary Fundamentals"
"Eddy Van Damme," Pastry Chef and Director of the pastry arts program, Houston Community College
"Priscilla Martel," food writer and baking instructor, co-author of "The Best Bread Ever," and contributing editor of "The New Cook's Catalogue"
"Klaus Tenbergen," CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College
"About this title" may belong to another edition of this title.
- PublisherPearson Higher Education
- Publication date1995
- ISBN 10 0131814133
- ISBN 13 9780131814134
- BindingPaperback
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