Culinary Arts Principles and Applications, 2nd Edition

Culinary Arts Principles and Applications, 2nd Edition

  • 2nd Edition
  • © 2012
  • ISBN: 978-0-8269-4228-9
  • Author(s): Michael J. McGreal
  • 1078 pages, 1125 illustrations, hardcover

Culinary Arts Principles and Applications presents the core content and skills required to be successful in the culinary arts industry with a highly visual and learner-friendly format.


The interactive DVD is packed with interactive learning tools that reinforce and enhance content knowledge and skills.


New edition features:

  • Detailed product identification images and skill-based procedures
  • Expanded coverage of equipment and cooking techniques
  • Updated HACCP, Food Code, and nutrition information
  • Relevant application assignments for each chapter
  • Recipes that reinforce foundational cooking techniques
  • New media clips featuring knife skills and cooking methods
  • Foodservice Professionals
  • Food Safety and Sanitation
  • Knife Skills
  • Tools and Equipment
  • Cost Control Fundamentals
  • Menu Planning and Nutrition
  • Cooking Techniques
  • Stocks and Sauces
  • Soups
  • Sandwiches
  • Eggs and Breakfast
  • Fruits
  • Vegetables
  • Potatoes, Grains, and Pastas
  • Garde Manger Fundamentals
  • Poultry, Ratites, and Related Game
  • Fish, Shellfish, and Related Game
  • Beef, Veal, and Bison
  • Pork and Related Game
  • Lamb and Specialty Game
  • Baking and Pastry Fundamentals

  • Product Name
  • Item Number
  • ISBN
  • Pages
  • List Price
  • School Price (5+)
  • Quantity
    • Product Name: Textbook
    • Item Number: 4228
    • ISBN: 978-0-8269-4228-9
    • Pages: 1078
    • Price: C$ 174.08
    • School Price (5+): C$ 130.56
    • Quantity:
    • Product Name: Instructor's Resource Guide DVD
    • Item Number: 4231
    • ISBN: 978-0-8269-4231-9
    • Pages: -
    • Price: C$ 460.80
    • School Price (5+): --
    • Quantity:
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