<p> Cooking is a dynamic and demanding profession and the chefs who have generously contributed to <b>On Cooking</b> exemplify the very best in Canadian cuisine. Because of their dedication to the profession and commitment to the next generation of cooks, their participation makes On Cooking the foundation on which you can begin your culinary training. Learn from these experts; they will serve as your mentors and guides throughout your culinary career.</p> <p> <b> On Cooking</b> is illustrated extensively with photographs and line illustrations to help you identify foods and equipment. The emphasis is on culinary principles, not recipes. Whenever possible, we focus on the general procedure, highlighting fundamental principles and skills, whether it be for preparing a yeast bread or grilling a piece of fish. We discuss both the how and the why of cooking. Only then are specific applications and sample recipes given, with a focus on basic recipes. Many recipes include photographs of the finished dish, ready for service; many procedures are illustrated with step-by-step photographs. </p>

<ol><li>Professionalism</li><li>Food Safety and Sanitation</li><li>  Nutrition</li><li>Menu Planning and Food Costing</li><li>Tools and Equipment</li><li>Knife Skills</li><li>Flavours and Flavourings</li><li>Eggs and Dairy Products</li><li>Principles of Cooking</li><li>Stocks and Sauces</li><li>Soups</li><li>Principles of Meat Cookery</li><li>Beef</li><li>Veal</li><li>Lamb</li><li>Pork</li><li>Poultry</li><li>Game</li><li>Fish and Shellfish</li><li>Charcuterie</li><li>International Flavour Principles</li><li>Vegetables</li><li>Potatoes, Grains and Pasta</li><li>Cooking for Health and Lifestyle</li><li>Salads and Salad Dressings</li><li>Fruits</li><li>Principles of the Bakeshop</li><li>Quick Breads</li><li>Yeast Breads</li><li>Pies, Pastries and Cookies</li><li>Cakes and Frostings</li><li>Custards, Creams, Frozen Desserts and Dessert Sauces</li><li>Breakfast and Brunch</li><li>Appetizers and Sandwiches</li><li>Beverages</li><li>Plate Presentation</li></ol>

<p> Cooking is a dynamic and demanding profession and the chefs who have generously contributed to <b>On Cooking</b> exemplify the very best in Canadian cuisine. Because of their dedication to the profession and commitment to the next generation of cooks, their participation makes On Cooking the foundation on which you can begin your culinary training. Learn from these experts; they will serve as your mentors and guides throughout your culinary career.</p> 

Sarah R. Labensky

Alan M. Hause

Priscilla A. Martel

Fred L. Malley

Anthony Bevan

Settimio Sicoli

On Cooking: A Textbook of Culinary Fundamentals

A digital version of the text you can personalize and read online or offline.

eTextbook

On Cooking: A Textbook of Culinary Fundamentals, Canadian Edition

This product is a bound, printed text book.

Print

A loose-leaf, three-hole-punched version of the printed text.

Loose-Leaf

Hardcover

NEW MyLab Culinary with Pearson eText for On Cooking: A Textbook of Culinary Fundamentals

A digital platform that offers help when and where you need it, lets you focus your study time, and provides practical learning experiences.

MyLab

Instant Access

On Cooking: A Textbook of Culinary Fundamentals + MyLab Culinary with Pearson eText (Package)

Bundle

Extras

Study Guide for On Cooking: A Textbook of Culinary Fundamentals

Paperback

A tool to help you engage with the material.

Student Resources

On Cooking: A Textbook of Culinary Fundamentals, Canadian Edition, 7th edition

Access details

Features

Details

Access details

Features

MyLab