On Cooking and MCL and EText and NRA Cooking/Baking Answer Sheet
On Cooking and MCL and EText and NRA Cooking/Baking Answer Sheet

Author: Sarah R. Labensky

Publisher:

Published: 2013-07-25

Total Pages: 1183

ISBN-13: 9780133461688

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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. 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. 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. 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. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. This package contains the following components: 013715576X On Cooking: A Textbook of Culinary Fundamentals 013298914X 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking: A Textbook of Culinary Fundamentals 0133458806 National Restaurant Association Cooking/Baking Answer Sheet

On Cooking and MCL and NRA Cooking/Baking Answer Sheet
On Cooking and MCL and NRA Cooking/Baking Answer Sheet

Author: Sarah R. Labensky

Publisher:

Published: 2013-07-25

Total Pages: 1145

ISBN-13: 9780133461695

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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. 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. 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. 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. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. This package contains the following components: 013715576X On Cooking: A Textbook of Culinary Fundamentals 0133458806 National Restaurant Association Cooking/Baking Answer Sheet 0133044424 2012 MyCulinaryLab -- Access Card

On Baking & MCL & Nra Cooking/Baking Answer Sheet
On Baking & MCL & Nra Cooking/Baking Answer Sheet

Author: Sarah R. Labensky

Publisher:

Published: 2014-01-01

Total Pages:

ISBN-13: 9780133459388

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On Baking, Third Edition brings a fresh new design and 350+ new images to the "fundamentals" approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the "hows" and "whys," starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management. This package contains the following components: 0132374560 On Baking 0133458806 National Restaurant Association Cooking/Baking Answer Sheet 0133044424 2012 MyCulinaryLab -- Access Card

On Cooking and NRA Cooking/Baking Answer Sheet
On Cooking and NRA Cooking/Baking Answer Sheet

Author: Sarah R. Labensky

Publisher:

Published: 2013-06-12

Total Pages:

ISBN-13: 9780133461701

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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. 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. 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. 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. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. This package contains the following components: 013715576X On Cooking: A Textbook of Culinary Fundamentals 0133458806 National Restaurant Association Cooking/Baking Answer Sheet

On Cooking and MCL and EText and NRA Cooking Online Voucher
On Cooking and MCL and EText and NRA Cooking Online Voucher

Author: Sarah R. Labensky

Publisher:

Published: 2013-04-01

Total Pages: 1183

ISBN-13: 9780133459364

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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. 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. 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. 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. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. This package contains the following components: 013298914X 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking: A Textbook of Culinary Fundamentals 0133458458 National Restaurant Association Cooking Credential Online Voucher 013715576X On Cooking: A Textbook of Culinary Fundamentals

On Baking & MCL & Nra Baking Online Voucher
On Baking & MCL & Nra Baking Online Voucher

Author: Sarah R. Labensky

Publisher:

Published: 2013-04-01

Total Pages: 825

ISBN-13: 9780133461671

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On Baking, Third Edition brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management. This package contains the following components: 0132374560 On Baking 0133044424 2012 MyCulinaryLab -- Access Card 0133458466 National Restaurant Association Baking Credential Online Voucher

On Cooking and MCL and NRA Cooking Online Voucher
On Cooking and MCL and NRA Cooking Online Voucher

Author: Sarah R. Labensky

Publisher:

Published: 2013-04-01

Total Pages:

ISBN-13: 9780133461626

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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. 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. 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. 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. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. This package contains the following components: 0133044424 2012 MyCulinaryLab -- Access Card 0133458458 National Restaurant Association Cooking Credential Online Voucher 013715576X On Cooking: A Textbook of Culinary Fundamentals

The Food Safety Information Handbook
The Food Safety Information Handbook

Author: Cynthia A. Roberts

Publisher: Greenwood

Published: 2001-07-30

Total Pages: 0

ISBN-13: 1573563056

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Outbreaks of E. Coli and Salmonella from eating tainted meat or chicken and Mad Cow Disease have consumers and the media focused on food safety-related topics. This handbook aimed at students as well as consumers is an excellent starting point for locating both print and electronic resources with timely information about food safety issues, organizations and associations, and careers in the field.

A Thousand Years of Nonlinear History
A Thousand Years of Nonlinear History

Author: Manuel De Landa

Publisher: Princeton University Press

Published: 1997

Total Pages: 342

ISBN-13:

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More than a simple expository history, A Thousand Years of Nonlinear History sketches the outlines of a renewed materialist philosophy of history in the tradition of Fernand Braudel, Gilles Deleuze, and F lix Guattari, while also engaging the critical new understanding of material processes derived from the sciences of dynamics.Following in the wake of his groundbreaking War in the Age of Intelligent Machines, Manuel De Landa presents a radical synthesis of historical development over the last one thousand years. More than a simple expository history, A Thousand Years of Nonlinear History sketches the outlines of a renewed materialist philosophy of history in the tradition of Fernand Braudel, Gilles Deleuze, and F lix Guattari, while also engaging the critical new understanding of material processes derived from the sciences of dynamics. Working against prevailing attitudes that see history as an arena of texts, discourses, ideologies, and metaphors, De Landa traces the concrete movements and interplays of matter and energy through human populations in the last millennium. De Landa attacks three domains that have given shape to human societies: economics, biology, and linguistics. In every case, what one sees is the self-directed processes of matter and energy interacting with the whim and will of human history itself to form a panoramic vision of the West free of rigid teleology and naive notions of progress, and even more important, free of any deterministic source of its urban, institutional, and technological forms. Rather, the source of all concrete forms in the West's history are shown to derive from internal morphogenetic capabilities that lie within the flow of matter-energy itself.