Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
What is included with this book?
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.
Teaching and Learning Experience:
The text’s time-tested approach is further enhanced with MyCulinaryLab™, a dynamic online learning tool that helps you succeed in the classroom.
Part 1: PROFESSIONALISM
Part 2: PREPARATION
Part 3: COOKING
Part 4: GARDE MANGER
Part 5: BAKING
Part 6: PRESENTATION
AP 1: Professional Organizations
AP 2: Measurement and Conversion Charts
AP 3: Fresh Produce Availability Chart
AP 4: Bibliography and Recommended Reading