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On Cooking: A Textbook of Culinary Fundamentals (Myculinarylab)by Sarah R. Labensky
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-- This is a student supplement associated with:
On Cooking: A Textbook of Culinary Fundamentals, 5/e
Sarah R. Labensky
Priscilla R. Martel
Alan M. Hause, Fabulous Food
This package contains the following components: 0131195786: DVD - Knife Skills 0131716727: Prentice Hall Dictionary of Culinary Arts, The: Academic Version 0135101530: MyCulinaryLab 013715576X: On Cooking: A Textbook of Culinary Fundamentals 0131579231: On Baking: A Textbook of Baking and Pastry Fundamentals 0131713329: Cooking Techniques DVD 0132557800: MasterCook 11
0132111985 / 9780132111980 On Cooking: A Textbook of Culinary Fundamentals & Study Guide for On Cooking Package
Package consists of:
0135108896 / 9780135108895 Study Guide for On Cooking: A Textbook of Culinary Fundamentals
013715576X / 9780137155767 On Cooking: A Textbook of Culinary Fundamentals
About the Author
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. \''
Table of Contents
Part 1 PROFESSIONALISM
Part 2 PREPARATION
Part 3 COOKING
Part 4 GARDE MANGER
Part 5 BAKING
Part 6 PRESENTATION
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