Best Alan M. Hause books

On Cooking: A Textbook of Culinary Fundamentals (5th Edition)

Sarah R. Labensky

Best price for this book: $ 179.98

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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 aspiring chef. 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. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation.  Exciting, new features to this updated edition include:

  • Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. 
  • Over 250 new photographs emphasize procedural aspects of cooking.  Virtually all recipes are now illustrated with photographs.   
  • Updated concept changes to meet the Food Code revision (Chapter 20) 
  • Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts

This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.

On Cooking: A Textbook of Culinary Fundamentals, 5th Edition

Sarah R. Labensky

Best price for this book: $ 129.9

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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, a dynamic online learning tool that helps you succeed in the classroom.

  • MyCulinaryLab 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.

On Cooking: A Textbook of Culinary Fundamentals, 4th Edition

Sarah R. Labensky

Best price for this book: $ 61.57

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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 aspiring chef. 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. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.

Study Guide for On Cooking Update

Sarah R. Labensky

Best price for this book: $ 45.52

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Comprehensive and well-written, this text 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.

On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package (5th Edition)

Sarah R. Labensky

Best price for this book: $ 156.11

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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.

 

Personalize learning with MyCulinaryLab
MyCulinaryLab is an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking.

 

0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package

Package consists of:   

0133458555 / 9780133458558 On Cooking Update

0133780163 / 9780133780161 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update

 

 

 

 

 

 

On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition)

Sarah R. Labensky

Best price for this book: $ 47.33

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Covers food safety, nutrition, tools, equipment, and cooking techniques, and provides information on various foods and their preparation

Study Guide for On Cooking: A Textbook of Culinary Fundamentals

Priscilla A. Martel

Best price for this book: $ 56.01

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This is the study guide for the textbook Study Guide for On Cooking: A Textbook of Culinary Fundamentals. Review questions are provided for each of the book's 36-chapters with answer keys provided. (Description by http-mart)

On Cooking: A Textbook of Culinary Fundamentals : Study Guide

Alan M. Hause

Best price for this book: $ 44.95

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An introduction to cooking and food preparation covers such topics as professionalism, food safety, nutrition, recipes and menus, tools and equipment, and food presentation.

MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update

Sarah R. Labensky

Best price for this book: $ 91

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ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products.

 

Packages

Access codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase.

 

Used or rental books

If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code.

 

Access codes

Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase.

 

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On Cooking: A Textbook of Culinary Fundamentals and Cooking Techniques DVD Package (4th Edition)

Sarah R. Labensky

Best price for this book: $ 54.95

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This package contains the following components:

 

 0131713272 / 9780131713277 On Cooking: A Textbook of Culinary Fundamentals

 0131713329 / 9780131713321 Cooking Techniques DVD