On Cooking Update Plus Myculinarylab With Pearson Etext Access Card Package
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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
On Cooking Update
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Author : Sarah R. Labensky
language : en
Publisher: Pearson Higher Ed
Release Date : 2014-02-12
On Cooking Update written by Sarah R. Labensky and has been published by Pearson Higher Ed this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-02-12 with Cooking 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™, 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.
The Professional Restaurant Manager
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Author : David K. Hayes
language : en
Publisher: Prentice Hall
Release Date : 2013
The Professional Restaurant Manager written by David K. Hayes and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Business & Economics categories.
The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.
On Baking Update Plus Myculinarylab With Pearson Etext Access Card Package
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Author : Pearson
language : en
Publisher: Prentice Hall
Release Date : 2015-01-21
On Baking Update Plus Myculinarylab With Pearson Etext Access Card Package written by Pearson and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-21 with Business & Economics categories.
NOTE: Before purchasing, check with your instructor to ensure you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, and registrations are not transferable. To register for and use Pearson's MyLab & Mastering products, you may also need a Course ID, which your instructor will provide. Used books, rentals, and purchases made outside of Pearson If purchasing or renting from companies other than Pearson, the access codes for Pearson's MyLab & Mastering products may not be included, may be incorrect, or may be previously redeemed. Check with the seller before completing your purchase. This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker This package includes MyCulinaryLab® 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. Personalize learning with MyCulinaryLab MyCulinaryLab is 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. 0134115252/ 9780134115252 On Baking (Update) Plus MyCulinaryLab with Pearson eText -- Access Card Package, 3/e Package consists of: 0133886751 / 9780133886757 On Baking (Update): A Textbook of Baking and Pastry Fundamentals 0134109406 / 9780134109404 MyCulinaryLab with Pearson eText -- Access Card -- for On Baking (Update)
On Cooking Update Myculinarylab Access Card
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Author : Sarah R. Labensky
language : en
Publisher:
Release Date : 2014-08-03
On Cooking Update Myculinarylab Access Card 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 2014-08-03 with categories.
0133896188 / 9780133896183 On Cooking Update & MyCulinaryLab -- Access Card -- for On Cooking Update Package Package consists of: 0133458555 / 9780133458558 On Cooking Update 0133941973 / 9780133941975 MyCulinaryLab -- Access Card -- for On Cooking Update
The Science Of Cooking
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Author : Stuart Farrimond
language : en
Publisher: Dorling Kindersley Ltd
Release Date : 2017-10-05
The Science Of Cooking written by Stuart Farrimond and has been published by Dorling Kindersley Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-05 with Cooking categories.
Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels. In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? Bestseller The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it. "Out in time for Christmas, it's a belter! It really is." - BBC Radio 2 The Chris Evans Breakfast Show
Home Doctor
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Author : Claude Davis, Sr.
language : en
Publisher: Claude Davis
Release Date : 2021-05-10
Home Doctor written by Claude Davis, Sr. and has been published by Claude Davis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-10 with categories.
Inside "Home Doctor" you will discover the DIY medical procedures and vital medical supplies you need to have on hand to take care of common health problems and emergencies at home, while waiting for an ambulance to arrive or in the next crisis when doctors and medicines may be hard to come by.
On Cooking Myculinarylab With Pearson Etext Study Guide
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Author : Sarah R. Labensky
language : en
Publisher:
Release Date : 2014-08-06
On Cooking Myculinarylab With Pearson Etext Study Guide 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 2014-08-06 with categories.
Myculinarylab With Pearson Etext Access Card For On Cooking Update
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Author : JR. Fre Pearson
language : en
Publisher: Prentice Hall
Release Date : 2014-08-04
Myculinarylab With Pearson Etext Access Card For On Cooking Update written by JR. Fre Pearson and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-04 with Business & Economics categories.
ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that youselect 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. --