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其他書名
A Textbook of Culinary Fundamentals
出版Pearson Education Canada, 2014-02
主題Business & Economics / Industries / Hospitality, Travel & TourismCooking / General
ISBN013308163X9780133081633
URLhttp://books.google.com.hk/books?id=pSs8ngEACAAJ&hl=&source=gbs_api
註釋Note: If you are purchasing an electronic version, MyCulinaryLab does not come automatically packaged with it. To purchase MyCulinaryLab, please visit www.myculinarylab.com or you can purchase a package of the physical text and MyCulinaryLab by searching for ISBN 10: 0133524620 / ISBN 13: 9780133524628.

An undisputed market leader, On Cooking by Sarah R. Labensky et al. continues to provide the knowledge, training and inspiration that aspiring chefs need to succeed. Because learning to cook entails much more than simply learning to follow a recipe, this sixth Canadian edition has been revised to focus on culinary principles with supporting recipes in the text. The text addresses the requirements of the Interprovincial Standards Red Seal Program: mastering the concepts, skills, and techniques in On Cooking, Sixth Canadian Edition provides students with all the tools they need to succeed in their Red Seal examination and in their career.