Textbook
Culinary Arts/Reference
Cloth, 1440 pages
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On
Cooking
A Textbook of
Culinary Fundamentals
Fourth Edition
©2007
Publisher: Pearson Education, Prentice Hall
Author:
Sarah R. Labensky, Mississippi University for Women
Alan M. Hause, Fabulous Food
Steven R. Labensky
Pricilla Martel, The Center for The Culinary Arts
Hallmark Features
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- • Market-leading textbook for the past 10 years
- • Contains more than 1,700 original color photographs covering identification, plated dish and procedural sequences.
- • Over 800 proven, tested recipes and variations each with nutritional information
- • Wide variety of recipes from basic to advanced, from many sources including famous restaurants & culinary
schools
- • Un-matched pedagogy (see below)
- BEGINNING OF CHAPTER:
- Learning Objectives
- Chapter introduction that summarizes material to be covered in chapter
- Margin Definitions of key terms throughout
- Sidebars provide historical or other cultural background on material
- Safety Alerts
- Tables and reference charts
- Troubleshooting Charts
- END OF CHAPTER:
- Chapter Summary
- Questions for Discussion, including web-based exercises
- Additional Recipes at the end of chapters are grouped according to cooking method and/or ingredient
- TITLES OF BOXED FEATURES:
- Sidebar
- Safety Alert
- Figure
- Table
- Conclusion
- Questions for Discussion
On Cooking: A Textbook of Culinary Fundamentals, 4/E main page
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