On Cooking: A Textbook of Culinary Fundamentals (6th Edition), Without Access Code (What's New in Culinary & Hospitality)

I'm a good cook enrolled in a baking boot camp in California and this is the text that the school required for culinary classes. I have a collection of other cooking school books but having had a look at On Cooking, I will be retiring the others. Yes, it is expensive, but having started to cook through it, is is absolutely worth it. On Cooking is accurate, VERY well organized, smartly illustrated, thoughtfully researched, carefully presented and the recipes are really good. It's not faddish, but it is current , it is extremely practical but not dull. Bonus points for sensitively covering special diets in a very encouraging way. Like everyone else who cooks I have far too many books but this one is staying in easy reach.The only downsides are 1) it's heavy, almost 1200 pp and 2) the pages are glossy and a bit reflective for the places where I am studying. The plusses to this are 1) it's 1200 pp of truly excellent information, very well bound, and 2) the pages are less absorbent if they do end up in the kitchen.Extra plus bonus points - my young adult kids have caught my excitement and are signing up for classes that will require this book so I expect we will eat tremendously well this year.Wish me luck on my exam tomorrow!

Arrived in great condition and ahead of time.

was suppose to purchase this book for my culinary arts classes at school but the price was too much so decided to go with the amazon one and l really like it .Get it its the best book to have.I got a new friend

Best cook book around. I used this for a college level cooking class. I love it so much I would be selling the book. It explains so much and makes so cooking a lot easier than you think it is. I would buy again.

My son had to have this for his culinary class. I WILL be buying my own copy, there are amazing recipes in here and a lot of interesting descriptions.Amazon's price was $45 less than the college bookstore.Awesome!

I give this book 5 stars for photos and comprehensive information, nicely arranged. This is a beautiful book overall. It is a replacement for the first one that came damaged, probably from moving around a too-large shipping box without padding. This replacement book also came damaged, but less so than the first. This one came with "only" every corner and book end dented and compressed, and a 1/2" split on the top spine, but not a 3" split on the back cover like the other that I am returning. It looks kind of ugly, the dented corners and edges, like it got dropped hard multiple times and the pressure caused uncorrectable wrinkling and denting. I will have to tape the rip on the top of the spine, but I saved about 30 bucks compared to the school bookstore, so I can live with the damage. It really is a gorgeous book, but I think from my experience of 2 damaged books, that this is how this almost 6 lb. book gets shipped in a too-large box with room to roam in transit and no padding to protect the item. Already I am 2 for 2 on damaged book order, so I don't feel like trying again, hoping for a better result, and having to deal with returning the defective. But for me, knowing I saved $30 plus bucks on this book, I am satisfied with the trade-off of some small damage. I would not order from my college bookstore at $30 more to get an undented and slightly unsplit book. Taking all this into consideration, I would definitely order from Prime if I needed it again.

As a young chef, this book gives insight to the many cooking techniques out there, as well as the vast types of cuisine’s.

I rented this book for my culinary art classes. It is really a good book so now I'm going to have to purchase it for personal you use. It explains everything simply and has a picture of what the recipe should look like when finished.

Muy buen libro de gastronomía.

Great book love it