On Cooking

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On Cooking
Author: Sarah R. Labensky,Alan M. Hause,Steven Labensky
Publisher: Prentice Hall
Release Date: 2007
ISBN 10: 9780131713277
Pages: 1406 pages
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On Cooking Book Summary : Comprehensive and authoritative, the Fourth Edition of "On Cooking" enhances the book's introduction to food and cooking techniques with new chapters, features and recipes. Topical coverage is expanded with new chapters covering the basics of flavor and vegetarian cooking. A unique recipe testing program has strengthened the quality and reliability of the recipes throughout the book with feedback from students and teachers. "On Cooking" is a resource that students of the culinary arts will want to keep in their kitchen throughout their careers!

On Cooking
Author: N.A
Publisher: N.A
Release Date: 2017
ISBN 10: 9781323678732
Pages: 1201 pages
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On Cooking Book Summary :

On Cooking Update
Author: Sarah R. Labensky,Alan M. Hause,Priscilla A. Martel
Publisher: Pearson Higher Ed
Release Date: 2014-02-12
ISBN 10: 0133458601
Pages: 1216 pages
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On Cooking Update Book Summary : 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. MyCulinaryLab™ enables you to study and master content online—in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional–Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

On Cooking  A Textbook for Culinary Fundamentals  Global Edition
Author: Sarah R. Labensky,Priscilla A. Martel,Alan M. Hause
Publisher: Pearson Higher Ed
Release Date: 2015-03-05
ISBN 10: 129207227X
Pages: 1224 pages
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On Cooking A Textbook for Culinary Fundamentals Global Edition Book Summary : For courses in Introductory Cooking, Cooking Skills or “Food Prep” courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. 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 students toward a successful career in the culinary arts.

On Cooking
Author: Sarah R. Labensky,Priscilla A. Martel,Alan M. Hause
Publisher: Prentice Hall
Release Date: 2014-01-22
ISBN 10: 9780133458558
Pages: 1224 pages
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On Cooking Book Summary : 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(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online-in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional--Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts ¿ This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

On Cooking and Myculinarylab
Author: Sarah R. Labensky,Priscilla A. Martel,Alan M. Hause
Publisher: N.A
Release Date: 2010-04-13
ISBN 10: 9780132116121
Pages: 1183 pages
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On Cooking and Myculinarylab Book Summary : This package contains: 0135101530: MyCulinaryLab -- Valuepack Access Card 0013715576X: On Cooking: A Textbook of Culinary Fundamentals

Study Guide for on Cooking
Author: Pricilla R. Martel,Sarah R. Labensky,Priscilla A. Martel,Steven R. Labensky,Alan M. Hause
Publisher: N.A
Release Date: 2010-02
ISBN 10: 9780135108895
Pages: 360 pages
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Study Guide for on Cooking Book Summary :

Chef Dez on Cooking
Author: Chef Dez
Publisher: Trafford Publishing
Release Date: 2012-10-18
ISBN 10: 146696099X
Pages: 186 pages
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Chef Dez on Cooking Book Summary : Take a culinary journey through the columns and kitchen of Chef Dezpopular food columnist, culinary instructor, and cooking show performer. Chef Dez on Cooking, Volume 3 is an informative collection of the popular food column Chef Dez on Cooking, currently published across Canada and Washington State, along with over one hundred of his most popular and favorite recipes. From appetizers to salad dressings, sauces, side dishes, main courses, breakfasts, desserts, and healthy recipes, Chef Dez on Cooking, Volume 3 has something for everyone. It is the third book in the series following Chef Dez on Cooking, Volume 1 and Volume 2, which have received rave reviews. With food columns, culinary questions and answers accompanying each of the chapters, these cookbooks become valuable kitchen references with a refreshing perspective on the wonderful world of cuisine. Gordon Desormeauxs nickname became Dez and then Chef Dez as he entered his culinary career. Most notably known for his biweekly food column Chef Dez on Cooking, Dez captures the reading audience of numerous communities across Canada and Washington State. His cooking shows and culinary classes are extremely informative, entertaining, and lighthearted, and they also reveal his passion for people, life, and food. Born and raised in the lower mainland of British Columbia, his recipes reflect the transformation of everyday ingredients into mouthwatering dishes that anyone would be proud to serve. The essential reference for family favorites and specialty entertaining . . . always a crowd pleaser! I cant wait for Volume 3.Gina S., Abbotsford, BC Your fabulous cookbooks have literally changed my life and the way I cook. Your recipes are easy to follow and always a success. Thank you, Chef Dez, for your always positive attitude and wealth of knowledge. I cant even begin to list the things I have learnt from you. Looking forward to Volume 3.Tammy C., Mission, BC Finally . . . a cookbook that works . . . clear instructions and lots of helpful hints . . . doable recipes that taste great and come with a pinch of Chef Dezs talent and passion . . . even I can make food look and taste good!Gail M., Maple Ridge, BC As one with a bookcase of cookbooks, I know that, ultimately, the always-urgent whats for dinner? will find its answer in only a handful of cookbooks, food-splattered from regular use. Chef Dez on Cooking, Volume 1 and 2 are included among those, so Im beyond excited to add Volume 3 to the shelf! Congratulations, Dez, on your most recent accomplishment. Thank you, thank you, for helping all of us WOW our friends and loved ones with culinary delights.Charlotte Lepp, Lepp Farm Market, Abbotsford, BC

Chef Dez on Cooking
Author: Gordon Desormeaux
Publisher: Trafford Publishing
Release Date: 2007-10-16
ISBN 10: 1466959541
Pages: 166 pages
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Chef Dez on Cooking Book Summary : Take a culinary journey through the columns and kitchen of Chef Dez - Western Canada's own Food Columnist, Culinary Instructor and Cooking Show Performer. Chef Dez on Cooking, Volume 1 is an informative collection of the popular food column Chef Dez on Cooking, currently published across Western Canada, along with over 100 of his most popular and favorite recipes. From appetizers to salad dressings, sauces, side dishes, main courses, desserts, beverages, and low fat meals, Chef Dez on Cooking, Volume 1 has something for everyone. It also includes an array of cultural dishes of Greek and Italian origin, plus his personal favorite recipe for Indian butter chicken. With culinary questions and answers accompanying each of the food columns, this cookbook becomes a valuable kitchen reference with a refreshing perspective on the wonderful world of cuisine.

How to Cook and Keep on Cooking
Author: Simon Boyle
Publisher: Random House
Release Date: 2018-12-06
ISBN 10: 1473565278
Pages: 208 pages
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How to Cook and Keep on Cooking Book Summary : Cooking the basics, with confidence! Have you always wanted to learn how to cook, but don't know where to start? Whether you're intimidated by complex recipes and glossy photographs, or you're a student moving out for the first time, this book will give you the tools you need to gain confidence in the kitchen, and experience the satisfaction of mastering a fundamental life skill. Written in a refreshingly direct and friendly style, this concise handbook covers all bases: equipment, weekly meal planners, how to follow a recipe, basic nutrition, popular cooking techniques and, of course, recipes! The recipes revolve around key ingredients - eggs, pasta, pulses, meats and stocks. With easy to follow instructions, you'll be whipping up full roast dinners, aromatic curries and deliciously sweet desserts, in no time at all. So why not take the first step? Start cooking today!

On Baking  Update
Author: Sarah R. Labensky,Priscilla A. Martel,Eddy Van Damme
Publisher: Pearson
Release Date: 2015-03-02
ISBN 10: 0133886948
Pages: 864 pages
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On Baking Update Book Summary : This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work–including chocolate work–are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts. More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes. Also available with MyCulinaryLab This title is also available with MyCulinaryLab—an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking. NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404. MyCulinaryLab should only be purchased when required by an instructor.

On Cooking and MCL and EText and NRA Cooking Baking Answer Sheet
Author: Sarah R. Labensky,Priscilla A. Martel,Alan M. Hause
Publisher: N.A
Release Date: 2013-07-25
ISBN 10: 9780133461688
Pages: 1183 pages
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On Cooking and MCL and EText and NRA Cooking Baking Answer Sheet Book Summary : Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. This package contains the following components: 013715576X On Cooking: A Textbook of Culinary Fundamentals 013298914X 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking: A Textbook of Culinary Fundamentals 0133458806 National Restaurant Association Cooking/Baking Answer Sheet

Salt  Fat  Acid  Heat
Author: Samin Nosrat
Publisher: Simon and Schuster
Release Date: 2017-04-25
ISBN 10: 1476753830
Pages: 480 pages
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Salt Fat Acid Heat Book Summary : Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

On Cooking
Author: Labensky
Publisher: N.A
Release Date: 2002-07
ISBN 10: 9780130452375
Pages: 216 pages
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On Cooking Book Summary :

Kitchen Workshop Pizza
Author: Ruth Gresser
Publisher: Quarry
Release Date: 2014-02-01
ISBN 10: 1592538835
Pages: 160 pages
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Kitchen Workshop Pizza Book Summary : With help from Kitchen Workshop—Pizza you'll be a pizza expert in no time! This easy-to-navigate book is a complete curriculum for making your own pizza using a regular home oven. Level 1 contains lessons on how to make different crusts, including New York, Chicago, Neapolitan, whole grain, and gluten free. You'll also learn a variety of tomato sauces, from slow cooked, to chunky, to roasted. Top them off with the right cheese, be it shredded mozzarella, Pecorino, or vegan mozzarella. Level 2 introduces you to the Italian standards: Margherita, Marinara, Quattro Formaggio—there's even a calzone recipe! Put a twist on your pie with the creative innovations in Level 3: how about a Moroccan or shrimp pizza? And finally, design your own pie in Level 4, with lessons on sauces, proteins, vegetables, and accents. From dough to delicious, Kitchen Workshop—Pizza is sure to inspire both novice and expert home chefs in the timeless tradition of pizza making.