- Hardcover: 1224 pages
- Publisher: Pearson; 5 edition (January 14, 2010)
- Language: English
- ISBN-10: 013715576X
- ISBN-13: 978-0137155767
- Product Dimensions: 9.3 x 1.9 x 11.2 inches
- Shipping Weight: 7.1 pounds
- Average Customer Review: 197 customer reviews
- Amazon Best Sellers Rank: #160,919 in Books (See Top 100 in Books)
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On Cooking: A Textbook of Culinary Fundamentals (5th Edition) 5th Edition
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From the Back Cover
An interactive guide to the research-based background information and specific strategies that teacher candidates need to be successful in their own classrooms.
Literacy Strategies for Teacher Candidates is packed with a variety of concepts, strategies, and application ideas teacher candidates can use to gain a better understanding of teaching and learning, and ultimately improve the effectiveness of their teaching. The topics covered include the most common content taught in literacy education methods courses. This book serves as an ideal supplement that teacher candidates can use to more fully understand the practical uses of the concepts and methods presentedand then take the book into their own classrooms as a hands-on guide for implementing the ideas with their own students.
- Research-based background information and specific strategies describe how to teach the content of each chapter.
- Rationales and procedures for implementing each strategy show teacher candidates how and when to implement the strategy.
- Connections to K-8 Classroom features include concrete ideas for implementing or modifying each strategy.
- Modifications for English Language Learners include specific, concrete ideas for ensuring effective teaching with all students in the classroom.
- Black-line masters included for many of the strategies allow teacher candidates to practice the strategies and then take them into their own classrooms.
About the Author
Chef Sarah Labensky , CCP was Founding Director of the Culinary Arts Institute at Mississippi University for Women. She taught cooking and management courses, and administered the school’s four-year baccalaureate degree program in Culinary Arts. Prior to joining MUW’s faculty, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer. In April 2006, Sarah purchased The Front Door and Back Door restaurants, located in downtown Columbus, MS. She quickly expanded the operation to add a gourmet retail shop and an evening fine dining restaurant. Sarah purchased The Green Olive Italian Restaurant, located in northwest Columbus, MS in September 2006. She is active in several professional organizations and is a Past President of the 4,000-member International Association of Culinary Professionals.
In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University. She also holds a B.S. degree in Political Science and Public Administration from Murray (Kentucky) State University and a Culinary Certificate from Scottsdale (Arizona) Community College. She has been repeatedly included in Marquis’ Who’s Who in the World, Who’s Who in America and Who’s Who of American Women. Sarah is originally from Murray, Kentucky, and has also lived in Phoenix and Nashville. In addition to good food, Chef Sarah is passionate about travel and animals. She is Mom to three Rhodesian Ridgebacks, two Weimaraners and four cats of questionable pedigree.
Priscilla Martell is a graduate of Brown University, and currently operates a consulting business called All About Food, that services the food, baking and restaurant industries. She’s a prolific freelance writer, and her articles have appeared in a number of newspapers and magazines such as Cooking Light, Food and Wine and Flavor & Menu magazine. She also works with the American Almond Products Company as Culinary Research Director and she has taught as an adjunct at Connecticut Culinary Academy and Boston University. She and and her husband Chalie van Over opened and ran an award winning restaurant for a number of years in their hometown of Chester Ct. called Restaurant du Village
Allen “Skip “ Hause “ Is co-owner and directing executive of Fabulous Food, which he and his wife founded in 1995 to fulfill their vision of unique custom catering. A graduate of New York’s renowned Culinary Institute of America, Hause has stellar credentials in all facets of the culinary world. His experience includes the noted Williamsburg Inn (Williamsburg, VA), corporate work for Omni International Hotels (Atlanta, GA), and 16 years as Executive Chef for a leading Phoenix catering company. As Fabulous Food’s Executive Chef, Skip Hause oversees all aspects of the business. He is ably assisted by an exceptional kitchen and planning staff, whose combined talents is the reason the company earns its name in both taste and presentation.
Top customer reviews
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Having said that I would recommend the book but be aware of what you are NOT getting.
But, my book started falling apart within 3-4 weeks of light-medium usage. The first 60 pages (or so) actually fell out, and someone else in my class had the same problem in the same area as me. Luckily I managed to get a new copy of the book shortly afterwards from Amazon (free of charge), but now I have to baby my book because it can and will fall apart at any moment. I tried to figure out what the problem was and I was stumped for weeks until I looked at my professor's book. The inner spine on his book is flexible and "free-floating", whereas my book has the inner spine affixed to the outer spine. The problem with this is that with an inflexible inner spine when you open the book it places a great deal of pressure on the first and last 100 pages. This is probably combined with weak/insufficient glue, which means this $100+ book is built to last months (if even), not years.
So overall, this book is an amazing asset to any aspiring chefs and even home cooks that just want to be very knowledgeable. In my opinion the book has info and recipes that will keep me coming back to it for years. But sadly I believe the information and usefulness thereof will long outlast the quality of the book itself. I'm hopeful that if my book falls apart again the publisher will step up and do the right thing, because this is definitely the best culinary arts book on my shelf.
This book have hundreds of recipes, each one I tried was surprisingly delicious and perfectly balanced in its own right. The book emphases more on the science of cooking with classic french techniques, this book doesn't cover much of why certain foods go together, etc. There is information that any basic cook should know, from three compartment sink usage, to safety, knife cuts, cooking methods and techniques, everything really.
I bought a new book thinking I would use it with white gloves, but I am definitely keeping this book on my shelf.