Already I am 2 for 2 on damaged book order, so I don't feel like trying again, hoping for a better result, and having to deal with returning the defective. book gets shipped in a too-large box with room to roam in transit and no padding to protect the item. It really is a gorgeous book, but I think from my experience of 2 damaged books, that this is how this almost 6 lb. I will have to tape the rip on the top of the spine, but I saved about 30 bucks compared to the school bookstore, so I can live with the damage. It looks kind of ugly, the dented corners and edges, like it got dropped hard multiple times and the pressure caused uncorrectable wrinkling and denting. This one came with "only" every corner and book end dented and compressed, and a 1/2" split on the top spine, but not a 3" split on the back cover like the other that I am returning. This replacement book also came damaged, but less so than the first. It is a replacement for the first one that came damaged, probably from moving around a too-large shipping box without padding. I give this book 5 stars for photos and comprehensive information, nicely arranged.
TEXTBOOK OF CULINARY FUNDAMENTALS PLUS
The plusses to this are 1) it's 1200 pp of truly excellent information, very well bound, and 2) the pages are less absorbent if they do end up in the kitchen.Įxtra plus bonus points - my young adult kids have caught my excitement and are signing up for classes that will require this book so I expect we will eat tremendously well this year. The only downsides are 1) it's heavy, almost 1200 pp and 2) the pages are glossy and a bit reflective for the places where I am studying. Like everyone else who cooks I have far too many books but this one is staying in easy reach. Bonus points for sensitively covering special diets in a very encouraging way. It's not faddish, but it is current, it is extremely practical but not dull. On Cooking is accurate, VERY well organized, smartly illustrated, thoughtfully researched, carefully presented and the recipes are really good. Yes, it is expensive, but having started to cook through it, is is absolutely worth it. I have a collection of other cooking school books but having had a look at On Cooking, I will be retiring the others. I'm a good cook enrolled in a baking boot camp in California and this is the text that the school required for culinary classes. 0134872770 / 9780134872773 M圜ulinaryLab and Pearson Kitchen Manager with Pearson eText - Access Card - for On Cooking, 6/e.If you would like to purchase both the physical text and MyLab Culinary search for: 0134872789 / 9780134872780 On Cooking Plus M圜ulinaryLab and Pearson Kitchen Manager with Pearson eText - Access Card Package, 6/e Package consists of: Instructors, contact your Pearson representative for more information. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Note: You are purchasing a standalone product MyLab Culinary does not come packaged with this content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student.
Also available with MyLab Culinary MyLab™ is the teaching and learning platform that empowers you to reach every student. Clear and comprehensive, this best-selling text teaches the “hows” and “whys” of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its “fundamentals” approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts.
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