On Cooking: A Textbook of Culinary Fundamentals, Global Edition
Alan Hause, Priscilla Martel, Sarah Labensky, 1-292-44375-8, 1292443758, 9781292443751, 978-1-292-44375-1, 978-1292443751, 978-1-292-44368-3, 978-1292443683, 9781292443683
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.