On Cooking by Sarah R Labensky
For introductory food preparation courses in culinary arts hospitality management, and food and beverage programs. Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's students. Comprehensive and well written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics such as food history and food science.
For introductory food preparation courses in culinary arts hospitality management, and food and beverage programsAttractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's students. Comprehensive and well written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics such as food history and food science.
Sarah R. Labensky, CCP Chef Sarah is a cookbook author, cooking teacher, former working chef and caterer, active community volunteer and passionate culinary professional. She is currently employed as the Culinary Publications Specialist for FRP (Favorite Recipes Press) in Nashville. She joined FRP after serving as Founding Director of the Culinary Arts Institute at Mississippi University for Women. Previously, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College. In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University. She also holds a Culinary Certificate from Scottsdale Community College. Sarah has co-authored or edited almost over a dozen culinary books, including the best-selling On Cooking: A Textbook of Culinary Fundamentals (Prentice Hall, 1995; 4th ed. 2006) and the award-winning On Baking (Prentice Hall, 2005). Sarah is active in numerous professional organizations and is the Immediate Past-President of the IACP.
| SKU | Unavailable |
| ISBN 13 | 9780130452412 |
| ISBN 10 | 0130452416 |
| Title | On Cooking |
| Author | Sarah R Labensky |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Pearson Education (US) |
| Year published | 2002-11-18 |
| Number of pages | 1216 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |