Virtually all recipes are now illustrated with photographs. Over 250 new photographs emphasize procedural aspects of cooking. 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. 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. 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. Normal 0 false false false EN-US X-NONE X-NONE 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. 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. 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. 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. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. I'm hopeful that if my book falls apart again the publisher will step up and do the right thing, because this is definitely the best culinary arts book on my shelf.ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. But sadly I believe the information and usefulness thereof will long outlast the quality of the book itself. In my opinion the book has info and recipes that will keep me coming back to it for years. So overall, this book is an amazing asset to any aspiring chefs and even home cooks that just want to be very knowledgeable. This is probably combined with weak/insufficient glue, which means this $100+ book is built to last months (if even), not years. The problem with this is that with an inflexible inner spine when you open the book it places a great deal of pressure on the first and last 100 pages. The inner spine on his book is flexible and "free-floating", whereas my book has the inner spine affixed to the outer spine. I tried to figure out what the problem was and I was stumped for weeks until I looked at my professor's book. Luckily I managed to get a new copy of the book shortly afterwards from Amazon (free of charge), but now I have to baby my book because it can and will fall apart at any moment. The first 60 pages (or so) actually fell out, and someone else in my class had the same problem in the same area as me. I was very happy with my $100 culinary school book.īut, my book started falling apart within 3-4 weeks of light-medium usage. The pictures are amazing, the recipes are very solid and helpful, and the information is fantastic. I received this book in August and was blown away by how amazing the book looked.
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