Binding: Hardcover Dewey Decimal Number: 641.5 EAN: 9780131713277 ISBN: 0131713272 Label: Prentice Hall Manufacturer: Prentice Hall Number Of Items: 1 Number Of Pages: 1440 Publication Date: February 10, 2006 Publisher: Prentice Hall Sales Rank: 3808 Studio: Prentice Hall
Product DescriptionFor Introductory Cooking, Cooking Skills or ''Food Prep'' courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. THE definitive culinary skills textbook in the market. Organized via food ''types'', On Cooking 4/e teaches the ''hows'' and the ''whys'' of culinary fundamentals; supported by tested, contemporary recipes and supplement package which is second-to-none. NEW! i-COOKStudent Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Cooking, 4th edition. i-COOK Student Access Registration , FREE 14 day Trail! Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson
What Others Say
Great for professional and amateur use
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only was a requirement for a introductory-level college cooking course I took last semester. (I'm not a culinary student, rather restaurant management.) My professor (a culinary professional) said how valuable the book is and that he keeps it handy in his own kitchen; likewise my wife (a culinary amateur) often fights me to get her hands on it. Lots of recipes, specific mise-en-place to help get you started, and many illustrations, pictures, and definitions help you use On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only. The book also contains very good touches on meat fabrication that will be expanded on in other books/courses.
Pros:
In-depth coverage of each topic.
Wide coverage: covers everything from knife skills to herbs to hors d'vours to entrees ... Read More
Chock full of errors and mistakes...do not trust!
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only along with the companion workbook is full of errors. Particularly erros in math formulas and calculations. Do not trust! On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only is being used for the first time by my school in a culinary arts program and we have wasted a lot of time identifying errors in formulas and calculations. The editor/proofer of this text should be fired!
Required for school
This text is a requirement of my culinary arts program. It was about $10 cheaper on Amazon than at the school's bookstore. It is an all-inclusive and helpful reference for any culinary topic. I would recommend this for pros and home-chefs alike.
If I could only carry only one "cook book" this would be it.
I originally discovered this textbook on a culinary school syllabus. I worked through it on my own and put its principles into action learning more from it than any other single book. The recipes are easy to scale, and the nutritional breakdown is excellent. The recipes are practical, from the basics like mother sauces; to actual hotel and restaurant recipes from some of the finest chefs across the country. It covers: the history of the culinary arts, tools and equipment, and breaks down fundamental concepts on cooking from vegetables to pastry with easy to follow instructions and photos. If I could only carry one "cook book" this would be it.
Very Good
I am very pleased with On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only and I recieved it very quickly and was in very good condition.
