| Sumario: | Thistitle is a Pearson Global Edition. The Editorial team at Pearson has workedclosely with educators around the world to include content which is especiallyrelevant to students outside the United States. For coursesin cooking and food prep. This package includes MyLab. Market-leadingcooking text For over two decades, OnCooking: A Textbook of Culinary Fundamentals has prepared students forsuccessful careers in the culinary arts. Clear and comprehensive, thisbest-selling text teaches the "hows" and "whys" of cooking and bakingprinciples, while providing step-by-step instructions, visual guidance, andrecipes to clarify techniques. The 6th Edition expands its"fundamentals" approach, reflects key trends, and adds information on healthycooking, sous-vide, curing, and smoking, plus dozens of new recipes and morethan 200 new photographs. Reach everystudent with MyLab Culinary MyLab® empowers you to reach everystudent. This flexible digital platform combines unrivaled content, onlineassessments, and customizable features so you can personalize learning andimprove results, one student at a time. MyLab Culinaryshould only be purchased when required by an instructor. Please be sure youhave the correct ISBN and Course ID. Instructors, contact your Pearsonrepresentative for more information.
|
|---|
| Notas: | Authorized adaptation from the United States edition, entitled On Cooking: A Textbook of Culinary Fundamentals, 6th Edition, ISBN 978-0-134-44190-0 by Sarah R. Labensky, Alan M. Hause, and Priscilla A. Martel, published by Pearson Education © 2019. |
|---|
