On Cooking: A Textbook of Culinary Fundamentals, Sixth Canadian Edition,
Pearson Education, Feb 26, 2014 - Business & Economics - 912 pages
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: 0133524620 / ISBN 13: 9780133524628.
An undisputed market leader, On Cooking by Sarah R. Labensky et al. continues to provide the knowledge, training and inspiration that aspiring chefs need to succeed. Because learning to cook entails much more than simply learning to follow a recipe, this sixth Canadian edition has been revised to focus on culinary principles with supporting recipes in the text. The text addresses the requirements of the Interprovincial Standards Red Seal Program: mastering the concepts, skills, and techniques in On Cooking, Sixth Canadian Edition provides students with all the tools they need to succeed in their Red Seal examination and in their career.
What people are saying - Write a review
Variations of recipes that cater to improvision.
Focus on theoretic implications with relation to instruments Emphasis on creators of anything (including recipes, printing publications)
Variety of colours than enhance exertion of the readers visual perspective
Glossary is okay, but needs to be more specific when navigating the book it self
Transition in the fonts, recipes and break downs