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Title: On Cooking: A Textbook of Culinary Fundamentals (3rd Edition) by Sarah R. Labensky, Alan M. Hause, Sarah Labensky, Steve Labensky ISBN: 0-13-045241-6 Publisher: Prentice Hall Pub. Date: 09 July, 2002 Format: Hardcover Volumes: 1 List Price(USD): $86.00 |
Average Customer Rating: 5 (5 reviews)
Rating: 5
Summary: Real Cooking for the Real World
Comment: This book is a text for a class I am currently taking. While it covers all the basics, even the classics yet it also reflects how the cooking is today. The recipes come from a wide variety of sources and not just the school's own files.
Rating: 5
Summary: My Teacher
Comment: I am lucky enough to have studied under Chef Labensky. This is an outstanding book. This was our text book at Mississippi University for Women. We used it for everything. It gives great history, backgrounds, techniques, and recipes. My husband, Colley, (Which I met at MUW)and I still use it on a regular basis and we have been out of culinary school for 2 years. I highly recommend this book for anyone considering culinary school.
Rating: 5
Summary: A must for cooking students
Comment: This text is very thorough, and covers everything from history, nutrition and sanitation to classic and innovative recipes using the latest trendy ingredients. This text is geared specifically for the cooking student, however, with most recipes written to serve 12 or more, and ingredients listed by weight rather than volume. It will be tremendously usefull to add to a library of cookery books, and can be used to provide a solid foundation of the basic principals of cooking.
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Title: On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition) by Sarah R. Labensky, Alan M. Hause, Sarah Labensky, Steve Labensky ISBN: 0130618659 Publisher: Prentice Hall Pub. Date: 08 July, 2002 List Price(USD): $49.95 |
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Title: ServSafe Coursebook, Second Edition by Nra Educational Foundation ISBN: 0471225177 Publisher: John Wiley & Sons Pub. Date: 01 February, 2002 List Price(USD): $85.00 |
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Title: ServSafe Essentials, Second Edition (with the Scantron Certification Exam Form) by Nra Educational Foundation ISBN: 0471225169 Publisher: Educational Foundation National Restaurant As Pub. Date: 25 February, 2002 List Price(USD): $71.00 |
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Title: The Professional Chef, Seventh Edition by Culinary Institute of America ISBN: 0471382574 Publisher: John Wiley & Sons Pub. Date: 05 September, 2001 List Price(USD): $70.00 |
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Title: Professional Cooking by Wayne Gisslen ISBN: 0471436259 Publisher: John Wiley & Sons Pub. Date: 15 June, 2002 List Price(USD): $65.00 |
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