Title: On Cooking: A Textbook of Culinary Fundamentals (6th Edition), Without Access Code (What’s New in Culinary & Hospitality) 6th Edition
Authors: Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause, Fred L. Malley, Anthony P. Bettencourt, Jr.
Publisher: Pearson
Description:
“On Cooking: A Textbook of Culinary Fundamentals” in its 6th edition, authored by Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause, Fred L. Malley, and Anthony P. Bettencourt, Jr., is a comprehensive textbook that serves as an essential guide for culinary students and professionals alike. This edition, part of the “What’s New in Culinary & Hospitality” series, offers a thorough exploration of culinary techniques, principles, and practices, covering topics ranging from kitchen essentials and knife skills to advanced cooking methods and international cuisines.
Labensky, Martel, Hause, Malley, and Bettencourt provide in-depth coverage of culinary fundamentals, including food safety and sanitation, nutrition, menu planning, and culinary business principles. Through clear explanations, step-by-step instructions, and vibrant illustrations, readers gain practical skills and knowledge necessary for success in the culinary industry.
Additionally, this edition incorporates updated content reflecting current trends and developments in the culinary field, such as sustainability, global cuisine influences, and culinary technology. With its comprehensive coverage, practical insights, and real-world examples, “On Cooking” serves as an indispensable resource for culinary students, aspiring chefs, and culinary professionals seeking to expand their culinary repertoire and enhance their culinary expertise.