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On Cooking: A Textbook of Culinary Fundamentals, 6th edition

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

Published by Pearson (August 7th 2018) - Copyright © 2019

6th edition

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Overview

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For courses in cooking and food prep.
This package includes MyLab Culinary.

Market-leading cooking text
For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the “hows” and “whys” of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its “fundamentals” approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs.

Reach every student by pairing this text with MyLab Culinary
MyLab is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary.

Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions.

0134872789 / 9780134872780
On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card Package, 6/e
Package consists of:   

  • 0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e
  • 0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card -- for On Cooking, 6/e

Table of contents

PART 1: PROFESSIONALISM
1. Professionalism
2. Food Safety and Sanitation
3. Nutrition
4. Menus and Recipes

PART 2: PREPARATION
5. Tools and Equipment
6. Knife Skills
7. Flavors and Flavorings
8. Dairy Products
9. Mise en Place

PART 3: COOKING
10. Principles of Cooking
11. Stocks and Sauces
12. Soups
13. Principles of Meat Cookery
14. Beef
15. Veal
16. Lamb
17. Pork
18. Poultry
19. Game
20. Fish and Shellfish
21. Eggs and Breakfast
22. Vegetables
23. Potatoes, Grains and Pasta
24. Healthy Cooking and Special Diets

PART 4: GARDE MANGER
25. Salads and Salad Dressings
26. Fruits
27. Sandwiches
28. Charcuterie
29. Hors d’Oeuvre and Canapés

PART 5: BAKING
30. Principles of the Bakeshop
31. Quick Breads
32. Yeast Breads
33. Pies, Pastries and Cookies
34. Cakes and Frostings
35. Custards, Creams, Frozen Desserts and Sauces

PART 6: PRESENTATION
36. Plate Presentation
37. Buffet Presentation

Appendix I. Measurement and Conversion Charts
Appendix II. Fresh Locally-grown Produce Availability Chart

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