2012 Myculinarylab With Pearson Etext Access Card For On Baking
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On Baking 2012
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Author : Sarah R. Labensky
language : en
Publisher: Prentice Hall
Release Date : 2012-07-11
On Baking 2012 written by Sarah R. Labensky and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-07-11 with Cooking categories.
ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products. Packages Access codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase. Used or rental books If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code. Access codes Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase. -- On Baking, Third Edition brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management. 013308048X / 9780133080483 On Baking Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 0132374560 / 9780132374569 On Baking 0132955474 / 9780132955478 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Baking
On Cooking
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Author : Sarah R. Labensky
language : en
Publisher: Prentice Hall
Release Date : 2012-07-09
On Cooking written by Sarah R. Labensky and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-07-09 with Business & Economics categories.
ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products. Packages Access codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase. Used or rental books If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code. Access codes Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase. -- 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. 0133103196 / 9780133103199 On Cooking: A Textbook of Culinary Fundamentals Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 013298914X / 9780132989145 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking: A Textbook of Culinary Fundamentals 013715576X / 9780137155767 On Cooking: A Textbook of Culinary Fundamentals
On Baking Plus Myculinarylab With Pearson Etext Access Card Package
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Author : Sarah R. Labensky
language : en
Publisher: Prentice Hall
Release Date : 2014-07-31
On Baking Plus Myculinarylab With Pearson Etext Access Card Package written by Sarah R. Labensky and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-31 with Business & Economics categories.
On Baking, Third Edition brings a fresh new design and 350+ new images to the "fundamentals" approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the "hows" and "whys," starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management. 0133789489 / 9780133789485 On Baking Plus 2014 MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 0132374560 / 9780132374569 On 0133827569 / 9780133827569 2014 MyCulinaryLab with Pearson eText -- Access Card -- for On Baking
On Baking
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Author : Sarah Labensky
language : en
Publisher: Pearson
Release Date : 2015-01-06
On Baking written by Sarah Labensky and has been published by Pearson this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-06 with Business & Economics categories.
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 Update Plus Myculinarylab With Pearson Etext Access Card Package
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Author : Sarah R. Labensky
language : en
Publisher: Pearson College Division
Release Date : 2014-07-31
On Cooking Update Plus Myculinarylab With Pearson Etext Access Card Package written by Sarah R. Labensky and has been published by Pearson College Division this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-31 with Business & Economics categories.
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 0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 0133458555 / 9780133458558 On Cooking Update 0133780163 / 9780133780161 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update
Study Guide For On Cooking
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Author : Priscilla A. Martel
language : en
Publisher: Prentice Hall
Release Date : 2010-02-15
Study Guide For On Cooking written by Priscilla A. Martel and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-02-15 with categories.
Study Guide For On Baking
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Author : Sarah R. Labensky
language : en
Publisher: Prentice Hall
Release Date : 2012-04-27
Study Guide For On Baking written by Sarah R. Labensky and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-27 with categories.
This is a student supplement associated with: On Baking, 3/e Sarah R. Labensky Priscilla R. Martel Eddy Van Damme ISBN: 0132374560
On Cooking
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Author : Sarah R. Labensky
language : en
Publisher:
Release Date : 1999
On Cooking written by Sarah R. Labensky and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Cookery categories.
BASIC APPROACH PLEASE PROVIDE COURSE INFORMATION
Study Guide For On Cooking
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Author : Sarah R. Labensky
language : en
Publisher: Prentice Hall
Release Date : 2014-03-19
Study Guide For On Cooking written by Sarah R. Labensky and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-19 with Business & Economics categories.
Comprehensive and well-written, this text 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.
On Baking Textbook And Math Bakers Dvd Pkg
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Author : Sarah R. Labensky
language : en
Publisher: Prentice Hall
Release Date : 2005-04
On Baking Textbook And Math Bakers Dvd Pkg written by Sarah R. Labensky and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-04 with categories.