Product Description: This package contains the following components: 0131195786: DVD - Knife Skills 0131716727: Prentice Hall Dictionary of Culinary Arts, The: Academic Version 0135101530: MyCulinaryLab 013715576X: On Cooking: A Textbook of Culinary Fundamentals 0131579231: On Baking: A Textbook of Baking and Pastry Fundamentals 0131713329: Cooking Techniques DVD 0132557800: MasterCook 1...read more

Product Description: Building on the success of On Cooking, 4th edition, the To Go version was inspired by the expressed desire of many users for a text that combines portability with meaningful integration of technology.  On Cooking To Go Edition retains all of the instructional in-chapter recipes from the fourth edition; the end-of –chapter recipes have been migrated from the printed book to the Web via  i-COOK  , a robust web-based recipe management system...read more

Product Description: This package contains the following components: -0131713272: On Cooking: A Textbook of Culinary Fundamentals -0131713388: Study Guide

Product Description: This package contains the following components:    0131713272 / 9780131713277 On Cooking: A Textbook of Culinary Fundamentals  0131713329 / 9780131713321 Cooking Techniques DVD  

This dictionary of the culinary arts defines approximately 15,000 terms. Topics covered include: raw and minimally processed ingredients; international foods - commonly encountered foreign words for ingredients as well as foods encountered in other cuisines for which there are no English equivalents; preparation and cooking methods; tools and equipment; food chemistry; beers, wines and spirits; hospitatlity and restaurant mangement; nutrition; food safety and sanitation; chef biographies; food history; and gastronomy. (view table of contents)