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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
2. Food Safety and Sanitation
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
13. Principles of Meat Cookery
20. Fish and Shellfish
21. Eggs and Breakfast
23. Potatoes, Grains and Pasta
24. Healthy Cooking and Special Diets
PART 4: GARDE MANGER
25. Salads and Salad Dressings
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
All the material you need to teach your courses.Discover teaching material