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This package contains the following components: -0131180118: Culinary Fundamentals -0131180134: Study Guide
This package contains: 0133044424: 2012 MyCulinaryLab -- Access Card 0013715576X: On Cooking: A Textbook of Culinary Fundamentals
This package contains the following components: -0131713272: On Cooking: A Textbook of Culinary Fundamentals -0131713388: Study Guide
This package contains the following components: -0131713272: On Cooking: A Textbook of Culinary Fundamentals -0131713388: Study Guide -0132398885: MasterCook CD for On Cooking
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 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 Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.