Books : On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
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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: 22986
Studio: Prentice Hall
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Product Description:
For 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
Average Rating: 
Rating:  -
This book along with the companion workbook is full of errors. Particularly erros in math formulas and calculations. Do not trust! This book 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!
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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.
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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.
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I am very pleased with this book and I recieved it very quickly and was in very good condition.
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If you are interested in cooking you will love this book. Anything and everything that has to do with it is in it. I own and use numerous cookbooks, but none of them compare. This book explains the "why" of technics. It goes from the basics to the complicated, from history to todays modern kitchens. From now on this will be the first cookbook I turn to. Love it!
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