On Cooking : A Textbook of Culinary Fundamentals （6TH）

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On Cooking : A Textbook of Culinary Fundamentals （6TH）

Labensky, Sarah/ Hause, Alan/ Martel, Priscilla

ウェブストア価格 ¥41,393（本体¥37,630）
Pearson（2018/04発売）
外貨定価 US$ 199.99
ポイント 376pt

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製本 Hardcover:ハードカバー版／ページ数 1216 p.
言語 ENG
商品コード 9780134441900
DDC分類 641.5

Full Description

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. 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. 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.

Also available with MyLab Culinary
MyLab™ is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. 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. Learn more about MyLab Culinary.

Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions.

Note: You are purchasing a standalone product; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information.

If you would like to purchase both the physical text and MyLab Culinary search for:

0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card Package, 6/e
Package consists of:

0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e
0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card -- for On Cooking, 6/e

PART 1: PROFESSIONALISM

Professionalism
Food Safety and Sanitation
Nutrition
Menus and Recipes

PART 2: PREPARATION

Tools and Equipment
Knife Skills
Flavors and Flavorings
Dairy Products
Mise en Place

PART 3: COOKING

Principles of Cooking
Stocks and Sauces
Soups
Principles of Meat Cookery
Beef
Veal
Lamb
Pork
Poultry
Game
Fish and Shellfish
Eggs and Breakfast
Vegetables
Potatoes, Grains and Pasta
Healthy Cooking and Special Diets

PART 4: GARDE MANGER

Salads and Salad Dressings
Fruits
Sandwiches
Charcuterie
Hors d'Oeuvre and Canapés

PART 5: BAKING

Principles of the Bakeshop
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts and Sauces

PART 6: PRESENTATION

Plate Presentation
Buffet Presentation

APPENDICES

Measurement and Conversion Charts
Fresh Locally-grown Produce Availability Chart