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A01=Alan Hause
A01=Priscilla Martel
A01=Sarah Labensky
Age Group_Uncategorized
Age Group_Uncategorized
Author_Alan Hause
Author_Priscilla Martel
Author_Sarah Labensky
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Category1=Non-Fiction
Category=TTVC
COP=United Kingdom
Delivery_Delivery within 10-20 working days
Language_English
PA=In stock
Price_€50 to €100
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On Cooking: A Textbook of Culinary Fundamentals, Global Edition

For courses in cooking and food prep.

Market-leading cooking text

For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the hows and whys of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques.

The 6th Edition expands its fundamentals approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs.

MyLab® Culinary is not included. Students, if MyLab Culinary is a recommended/mandatory component of the course, please ask your instructor for the correct ISBN. MyLab Culinary should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information.

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Current price €68.07
Original price €73.99
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A01=Alan HauseA01=Priscilla MartelA01=Sarah LabenskyAge Group_UncategorizedAuthor_Alan HauseAuthor_Priscilla MartelAuthor_Sarah Labenskyautomatic-updateCategory1=Non-FictionCategory=TTVCCOP=United KingdomDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=In stockPrice_€50 to €100PS=Activesoftlaunch
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Product Details
  • Weight: 2680g
  • Dimensions: 234 x 276mm
  • Publication Date: 17 Aug 2022
  • Publisher: Pearson Education Limited
  • Publication City/Country: United Kingdom
  • Language: English
  • ISBN13: 9781292443751

About Alan HausePriscilla MartelSarah Labensky

Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer textbook author and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon Korea. Previously Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus MS and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching Chef Sarah spent many years as a working pastry cook and caterer. Priscilla A. Martel is a professional chef educator and food writer with a special interest in Mediterranean cuisines artisan baking and the pastry arts. She honed her cooking skills at Restaurant du Village a country French restaurant opened in Chester CT in 1979. Today she operates All About Food which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products menus and marketing programs. Alan M. Hause is a graduate of the Culinary Institute of America in Hyde Park NY. Upon graduation Chef Hause worked in both restaurants and hotels before settling in Arizona. For the past 20 years he has owned and operated Fabulous Food Fine Catering and Events. He also launched and operates Gertrude's Restaurant at the Desert Botanical Garden in Phoenix. Chef Hause is involved in day-to-day food production planning and execution of catered events as well as overseeing restaurant operations.

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