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| On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only | 
 enlarge | Authors: Sarah R. Labensky, Alan M. Hause, Steven R. Labensky, Pricilla Martel
Publisher: Prentice Hall
Category: Book
List Price: $105.33
Buy New: $61.53
You Save: $43.80 (42%)
New (27) Used (35) from $61.53
Avg. Customer Rating:  17 reviews
Sales Rank: 575
Media: Hardcover
Edition: 4th
Number Of Items: 1
Pages: 1440
Shipping Weight (lbs): 7.4
Dimensions (in): 11.1 x 8.5 x 2.2
ISBN: 0131713272
Dewey Decimal Number: 641.5
EAN: 9780131713277
ASIN: 0131713272
Publication Date: February 10, 2006
Availability: Usually ships in 1-2 business days
Condition: Brand New Book 4th US edition. Same as Amazon.com description.
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| Customer Reviews: Read 12 more reviews...
 Chock full of errors and mistakes...do not trust! August 26, 2008
This book along with the companion workbook is full of errors. Particularly erros in math formulas and calculations. Do not trust! This book is being used for the first time by my school in a culinary arts program and we have wasted a lot of time identifying errors in formulas and calculations. The editor/proofer of this text should be fired!
 Required for school August 25, 2008
This text is a requirement of my culinary arts program. It was about $10 cheaper on Amazon than at the school's bookstore. It is an all-inclusive and helpful reference for any culinary topic. I would recommend this for pros and home-chefs alike.
If I could only carry only one "cook book" this would be it. August 20, 2008
I originally discovered this textbook on a culinary school syllabus. I worked through it on my own and put its principles into action learning more from it than any other single book. The recipes are easy to scale, and the nutritional breakdown is excellent. The recipes are practical, from the basics like mother sauces; to actual hotel and restaurant recipes from some of the finest chefs across the country. It covers: the history of the culinary arts, tools and equipment, and breaks down fundamental concepts on cooking from vegetables to pastry with easy to follow instructions and photos. If I could only carry one "cook book" this would be it.
Very Good July 14, 2008
I am very pleased with this book and I recieved it very quickly and was in very good condition.
This Has Everything March 4, 2008
If you are interested in cooking you will love this book. Anything and everything that has to do with it is in it. I own and use numerous cookbooks, but none of them compare. This book explains the "why" of technics. It goes from the basics to the complicated, from history to todays modern kitchens. From now on this will be the first cookbook I turn to. Love it!
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