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

  • Sarah R. Labensky, 
  • Alan M. Hause, 
  • Priscilla A. Martel

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$16.99per month

Minimum 4-month term, pay monthly or pay $67.96 upfront

Includes:

  • Instant access to eTextbook
  • Search, highlights, notes, and more
  • Expert video lessons and practice questions
  • Videos, study help in multiple subjects. List in FAQs.
  • Practice problems and study guides
  • Q&A with experts and AI tutor
14-day refund guarantee

$10.99per month

Minimum 4-month term, pay monthly or pay $43.96 upfront

Includes:

  • Instant access to eTextbook
  • Search, highlights, notes, and more
14-day refund guarantee

$10.99per month

Minimum 4-month term, pay monthly or pay $43.96 upfront

Includes:

  • Instant access to eTextbook
  • Search, highlights, notes, and more
14-day refund guarantee

$10.99per month

Minimum 4-month term, pay monthly or pay $43.96 upfront

Includes:

  • Instant access to eTextbook
  • Search, highlights, notes, and more
14-day refund guarantee

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Overview

For three decades, On Cooking has prepared thousands of students for successful careers in the culinary arts. Celebrating its 30th anniversary, this best-selling title builds a strong foundation in the principles and techniques of cooking and baking. With visual guidance, step-by-step instructions and nearly 900 recipes, you’ll gain the practical exposure needed to begin developing expertise.

The 7th Edition expands coverage of healthy cooking, international cuisine and modern cooking techniques used in professional kitchens. This edition features a new chapter on plant-based cooking and 90 new recipes, including many in the style of popular dishes from around the world. More than 325 new images will help you visualize techniques, equipment and ingredients.

Published by Pearson (April 25th 2024) - Copyright © 2025

ISBN-13: 9780138094317

Subject: Culinary Arts & Hospitality Management

Category: Cooking & Baking

Overview

PROFESSIONALISM

  1. Professionalism
  2. Food Safety and Sanitation
  3. Nutrition and Healthy Cooking
  4. Menus and Recipes

PREPARATION

  1. Tools and Equipment
  2. Knife Skills
  3. Flavors and Flavorings
  4. Dairy Products
  5. Mise en Place

COOKING

  1. Principles of Cooking
  2. Stocks and Sauces
  3. Soups
  4. Principles of Meat Cookery
  5. Beef
  6. Veal
  7. Lamb
  8. Pork
  9. Poultry
  10. Game
  11. Fish and Shellfish
  12. Eggs and Breakfast
  13. Vegetables
  14. Potatoes, Grains and Pasta

GARDE MANGER

  1. Salads and Salad Dressings
  2. Fruits
  3. Plant-Based Cooking
  4. Sandwiches
  5. Charcuterie
  6. Hors d’Oeuvre

BAKING

  1. Principles of the Bakeshop
  2. Quick Breads
  3. Yeast Breads
  4. Pies, Pastries and Cookies
  5. Cakes and Frostings
  6. Custards, Creams, Frozen Desserts and Dessert Sauces

PRESENTATION

  1. Plate Presentation
  2. Buffets

APPENDICES

  1. Top Causes of Food-Borne Illness
  2. Measurement and Conversion Charts
  3. Typical Yield Percentages for Common Produce Items

Glossary

Recipe Index

Subject Index

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