Gossip - Predictions - Photos - News
Politics - Opinion - Weather - Cooking
Hooray! It's Friday Night! That is what Penelope thinks until she learns that all of her friends have something else to do. Alone in the house and with nobody to play with, Penelope mopes around her bedroom when up pops Marguerite, who "claims" to be an excellent French chef. Ignoring her mother's rules, Penelope joins Marguerite in the kitchen and with the ring of a mysterious bell and a sprinkle of magical spices; Penelope's world is flipped upside down! As strange and funny things begin to happen, somewhere along the way the "secret" cooking club is formed. And you know what they say about secrets? Some secrets are big, some secrets are small...and some are just too funny to keep to yourself!
Cooking Classics is a series of step-by-step cookbooks that showcases some of the most popular and well-loved cuisines of Asia.
Each fully illustrated volume provides an insightful overview of the culinary traditions of the country, including the local cooking styles and techniques, in addition to a delectable selection of 42 authentic dishes.
Recipes are written with clear, easy-to-follow instructions, and an illustrated glossary highlights essential ingredients used. Cooking Classics Dim Sum puts together a wide range of dim sum snacks that have captured the hearts of food lovers around the world. Dim sum specialist Ng Lip Kah demonstrates the preparation of all-time favourites like siew mai, glutinous rice in lotus leaf, egg tarts, as well as creative additions to the dim sum menu, such as salted egg yolk custard buns, crispy bread rolls and snow skin dumplings.
Perfect your deep-frying skill to get crispy deep-fried wonton, learn tips on how to mould dumplings into various shapes, find out how to make crystalline har kow skin, and discover many more ideas that will inspire great cooking in this comprehensive Cooking Classics collection.
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts.
Teaching and Learning Experience:
The text's time-tested approach is further enhanced with MyCulinaryLab, a dynamic online learning tool that helps you succeed in the classroom.
This is the stand alone version of the text.
- MyCulinaryLab enables you to study and master content online-in your own time and at your own pace
- Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional-Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation
- A wealth of chapter features helps you learn, practice, and retain concepts
A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.
Latest News Headlines Articles
Latest News Headlines Books