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
New to This Edition
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- • Inclusion of over 800 recipes, including recipes submitted by culinary schools and restaurants from across the
country.
- • Addition of over 50 new recipes and expanded recipe variations
- • 23 schools “class tested” 167 recipes to verify their accuracy for the 4th edition. All recipes have
been tested numerously by the authors previously. As part of our quality assurance process, we had cooking schools
“class test“ 167 of the most difficult recipes to ensure accuracy.
- • Inclusion of more sidebars and safety tips
- • NEW - Recipe index which allows for easy access to recipe location
- • NEW - Addition of 350 new photographs, many of which are finished plate images
- • NEW CHAPTER - Chapter 7 - Flavors and Flavoring
- • NEW CHAPTER - Chapter 24 - Vegetarian Cooking
- • NEW - Mise En Place accompanies all in-text recipes
On Cooking: A Textbook of Culinary Fundamentals, 4/E main page
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