Thomson Delmar Learning Releases Robust New Series for Culinary Arts Students
Thomson Delmar Learning, the leading provider of lifelong learning products and services for the health care, technology and trades, and career education markets and part of The Thomson Corporation (TSX: TOC; NYSE: TOC), today launched a new culinary arts series with three benchmark titles. The About series is a robust line of textbooks covering baking, the cold kitchen (Garde Mange) and wine, each featuring a unique format specifically designed to motivate culinary arts students in their studies using a visual appeal. An advisory panel of leading culinary educators met recently at the FENI Conference (Foodservice Educators Network International) to discuss the current culinary trends and concurred that culinary students are visual learners.
The new series follows principles representing a new vision for the way that the culinary arts are learned and taught. The textbooks use a highly visual, accessible and motivating format with up to six illustrations per-page providing step-by-step instruction. Other textbooks in the field only have one or two small illustrations for each process in comparison. The About series is written in an easy-to-understand language and each title includes a comprehensive instructor support package providing the tools necessary to make life easier and in-class time as effective and stimulating as possible. Unique to any other series available in the academic arena, students and instructors receive a FREE resource package upon purchase. Upon purchase, students will receive a student workbook, two hours of high quality video, a student CD-ROM, and a Recipe Database. Instructors will receive an Instructor’s Manual, Online Companion and an Electronic Classroom Manager that will contain lectures, presentations, an Instructor CD-ROM, and lesson plans.
A thorough and complete review by a team of academic and industry professionals ensure that the About series is the most up-to-date culinary arts series on the market. The first three books in the About series include:
About Professional Baking: (NOW AVAILABLE)
About Professional Baking is the new benchmark for professional baking books. This highly visual, accessible, and motivating book presents the tools and techniques necessary to ensure success as a culinary professional. With fully kitchen-tested recipes demonstrating best practices and key techniques, this book was written with today’s culinary students and professionals in mind. About Professional Baking captures the science behind baking while clearly demonstrating the methods of preparation. With over 700 full-color photographs illustrating step-by-step techniques, culinary students and professionals alike will be impressed with this fresh new approach.
Modern Garde Manger: (NOW AVAILABLE)
Modern Garde Manger provides a fresh, new approach to the ever-evolving artistry of garde manger. This highly visual, accessible, and motivating book is designed to meet the needs of today’s culinary students and experienced chefs. This carefully researched book, with fully-tested recipes, spans the broad international spectrum of modern garde manger. Recognizing the range of responsibilities and interests the garde manger chef carries, Modern Garde Manger addresses a varied selection of skill sets divided between five areas of instruction, each focusing on a different aspect of the chef’s required knowledge and responsibilities. Modern Garde Mangeris a beautifully illustrated book that explains the science behind techniques while demonstrating the methods of preparation, captured in 600 color photographs and detailed graphs and charts.
About Wine: (AVAILABLE SUMMER 2006)
About Wine distinguishes itself as a highly visual, accessible, and motivating resource that sets the new standard for wine books. About Wine is essential to anyone responsible for managing wine within the hospitality industry. The reader is provided with an in-depth exploration of the world’s wine regions including Europe, North America, and the Southern Hemisphere. Key topic areas include selling and serving wine, developing and managing a wine list, and purchasing and cellaring wine. In addition, practical information on the fundamentals of wine, the different grape varietals, winemaking, and tasting and evaluating wine provide the reader with a guide to world of wine.
“Our publishing goal for culinary arts is based on extensive research with chef educators. Today’s culinary students are demanding books that are more user-friendly and visual; and today’s chef instructors want to be in the kitchen with students not in front of a computer creating lesson plans and slide presentations,” explains Kristin McNary, marketing manager, Thomson Delmar Learning. “Our books address these needs.”
Additional titles from leading culinary experts will be added to the series. For more information, please visit: www.culinary.delmar.com.
About The Thomson Corporation and Thomson Delmar Learning
The Thomson Corporation (www.thomson.com), with 2005 revenues of $8.70 billion, is a global leader in providing integrated information solutions to business and professional customers. Thomson provides value-added information, software tools and applications to more than 20 million users in the fields of law, tax, accounting, financial services, higher education, reference information, corporate e-learning and assessment, scientific research and healthcare. With operational headquarters in Stamford, Conn., Thomson has approximately 40,000 employees and provides services in approximately 130 countries. The Corporation’s common shares are listed on the New York and Toronto stock exchanges (NYSE: TOC; TSX: TOC). Thomson Delmar Learning (www.delmarlearning.com) is the leading provider of lifelong learning products and services for the health care, technology and trades, and career education markets. Thomson Delmar Learning’s market-leading imprints include Autodesk Press, Chilton, Milady, NetLearning, OnWord Press, Singular Publishing Group, and West Legal Studies.