On Cooking: A Textbook of Culinary Fundamentals (5th Edition) (MyCulinaryLab Series)Author:
13 Customer Product Reviews
Pub Date: 2010
Publisher: Prentice Hall
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 eight On Cooking: A Textbook of Culinary Fundamentals (5th Edition) (MyCulinaryLab Series) textbooks are available for sale on ValoreBooks.com, and eight used from the cheapest price of $65.47. [read more]
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- 13 REVIEWS
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The many ways vegetables can be cooked and how to make pasta dishes that I have never tried before.read more
The many different cooking methods and techniques. This will help me in the long run of my career.
This book is AWESOME!!! It is full of recipes on anything you can imagine cooking!!! I learned how to make an awesome vegetable stock!read more
Besides there not being enough hours in the day to make everything in this book, I have no complaints!!
This book was quite fabulous. I could not think of any way it could be better or more helpful in a Culinary class.read more
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.
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.read more
The receipts because I was able to learn various dishes from different types cuisines.
I learned all the techniques of cooking and the structure of the culinary field.read more
the context and the outlined of the chapters in order of usefulness.
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 bookread more
The basics of cooking. Culinary history. Great sanitation info and knife skills technique
this book help me all the way to understanding culinary artsread more
how to cut knife. reason why i said that is because almost everyone is getting cut by knife.
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.read more
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.
I learned new cooking techniques and interesting recipes.read more
I can't say that any part of the book really wasn't helpful. I've used most everything in it.
Basic learning of everything you need to know about cookingread more
I don't think there was anything that didn't help, this book is by far the greatest cooking book I've read
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.read more
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!
Nothing really it was quite a helpful textbook and I wouldn't really want to change anything about it.read more
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.
Pub Date: 2010
Publisher: Prentice Hall