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

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ISBN-13: 

9780137155767


ISBN: 

013715576X


Edition:  5
Pub Date: 
Publisher:  Prentice Hall
Summary: Sarah R Labensky, Priscilla A Martel and Steven R Labensky are the authors of On Cooking: A Textbook of Culinary Fundamentals. Used copies of this text book published by Prentice Hall are easy to find at affordable prices on our website. Buy On Cooking: A Textbook of Culinary Fundamentals online from us today and take advantage of this 5th edition version published in 2010. Learn more about cooking than ever before a...nd enjoy discounted prices on the previously owned copies we have in stock as well. We buy back On Cooking: A Textbook of Culinary Fundamentals as well, so sell back to us now if you already have it.

Labensky, Sarah R. is the author of On Cooking: A Textbook of Culinary Fundamentals (5th Edition) (MyCulinaryLab Series), published 2010 under ISBN 9780137155767 and 013715576X. One hundred thirty seven On Cooking: A Textbook of Culinary Fundamentals (5th Edition) (MyCulinaryLab Series) textbooks are available for sale on ValoreBooks.com, fifteen used from the cheapest price of $76.34, or buy new starting at $126.35.
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Customer Product Reviews
  • 13 REVIEWS
  • 5 star(8)
  • 4 star(5)
  • 3 star(0)
  • 2 star(0)
  • 1 star(0)
Average Customer Review
(13 customer reviews)
  • by Sara

    The many ways vegetables can be cooked and how to make pasta dishes that I have never tried before.

    The many different cooking methods and techniques. This will help me in the long run of my career.

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  • by Kayla

    This book is AWESOME!!! It is full of recipes on anything you can imagine cooking!!! I learned how to make an awesome vegetable stock!

    Besides there not being enough hours in the day to make everything in this book, I have no complaints!!

    read more
  • by Emily

    This book was quite fabulous. I could not think of any way it could be better or more helpful in a Culinary class.

    It was 2 classes: A beginning cuisine class and an advanced cuisine class. Both classes required the book to be present at all times, and I became quite familiar with this book as a result.

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  • by Stephanie

    The book pertains to the basic skills required in cooking several different dishes. It provides many recipes and several different chopping techniques and skills used in the kitchen that are helpful when learning how to prepare meals.

    The receipts because I was able to learn various dishes from different types cuisines.

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  • by Anthony

    I learned all the techniques of cooking and the structure of the culinary field.

    the context and the outlined of the chapters in order of usefulness.

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  • by Jorge

    Top culinary text books in my opinion. Very easy to read and resourcefull. Holdsalot of the history of how the culinary world came about just a all around top notch book

    The basics of cooking. Culinary history. Great sanitation info and knife skills technique

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  • by christopher

    this book help me all the way to understanding culinary arts

    how to cut knife. reason why i said that is because almost everyone is getting cut by knife.

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  • by Ashley

    This book helped because it offered a lot of practice problems that allowed me to better understand the subject. Along with the homework problems it also provided great explanations of things in the sections and chapters. My professor followed right along with this textbook, so when I missed class I could just read the book to learn what I missed.

    The features of this book I used the most were the homework problems and the appendix. We had a lot of problems with values that were given so the appendix provided and easy way to access theses values.

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  • by Mollie

    I learned new cooking techniques and interesting recipes.

    I can't say that any part of the book really wasn't helpful. I've used most everything in it.

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  • by Isabel

    Basic learning of everything you need to know about cooking

    I don't think there was anything that didn't help, this book is by far the greatest cooking book I've read

    read more
  • by Christian

    This is a VERY comprehensive beginning book for culinary arts. It explains knife skills, terminology, meat cuts, methods of cooking, and everything else the beginning culinary student or home cook needs to know! It is also CHOCK FULL of at least a hundred recipes that are delicious! A definite must have for the library of culinary wizards. The only bad this is that it is a VERY large and heavy book, so it was awkward carrying it to class.

    I learned about the various methods of cooking and why they are appropriate. That way, I will never have a tough or mushy cut of meat or underdone veggie again!

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  • by Laura

    Nothing really it was quite a helpful textbook and I wouldn't really want to change anything about it.

    I learned everything from how to properly cut items to how to make deserts. It was a very helpful book and offered a lot of recipes and how-to's.

    read more
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Product Details
On Cooking: A Textbook of Culinary Fundamentals (5th Edition) (MyCulinaryLab Series)

ISBN-13: 9780137155767


ISBN: 013715576X


Edition: 5th


Pub Date:
Publisher: Prentice Hall
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