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

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

On Cooking: A Textbook of Culinary Fundamentals

ISBN-13:  9780134441900

Hardcover
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$122.66 $153.32
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$122.66 $153.32

What's included

  • Hardcover

    You'll get a bound printed text.

Overview

For courses in cooking and food prep.

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.

Also available 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.

Note:
You are purchasing a standalone product; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information.

If you would like to purchase both the physical text and MyLab Culinary search for:

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