On Cooking: A Textbook of Culinary Fundamentals (5th Edition) (MyCulinaryLab Series)

Short Description

  • Author : Sarah R. Labensky
  • Author : Priscilla A. Martel
  • Author : Alan M. Hause
  • Binding : Hardcover
  • DeweyDecimalNumber : 641.5
  • EAN : 9780137155767
  • Edition : 5
  • ISBN : 013715576X
  • Label : Prentice Hall
  • Languages :
  • ListPrice :
  • Manufacturer : Prentice Hall
  • NumberOfItems : 1
  • NumberOfPages : 1224
  • PackageDimensions :
  • ProductGroup : Book
  • ProductTypeName : ABIS_BOOK
  • PublicationDate : 2010-01-14
  • Publisher : Prentice Hall
  • Studio : Prentice Hall
  • Title : On Cooking : A Textbook of Culinary Fundamentals (5th Edition) (MyCulinaryLab Series)

Listed Under: Pencils

$84.11 $68.00
(as of 04/09/2010 01:30 - info)
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Full Description

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today’s aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation.  Exciting, new features to this updated edition include :

  • Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. 
  • Over 250 new photographs emphasize procedural aspects of cooking.  Virtually all recipes are now illustrated with photographs.   
  • Updated concept changes to meet the Food Code revision (Chapter 20) 
  • Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts

This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.


3 Reviews

  1. Lady T says:
    Posted August 17, 2010 at 12:00 am | Permalink

    On Cooking is a great book and in the last few months, I’ve ordered at least 40 books for my culinary students. They are loving the books and the instructor is loving the book also.

  2. 22emz says:
    Posted July 20, 2010 at 12:00 am | Permalink

    The content of the book is OK it is comprehensive and delivers basic information. I do not care for the recipes embedded in the instructional portion of the chapters I find it a bit of a distraction. I was disappointed to find that the publisher has changed the quality of the construction of the hard cover book the paper in the 5th edition and the binding are of a lesser quality than the 4th edition and the DVD is no longer included in the price of the book.

  3. Jared B. Whittredge says:
    Posted June 4, 2010 at 12:00 am | Permalink

    Currently using this book for my Culinary Arts Skill Development class. It is easy to read/understand and has quite a few recipes in there. This is a book I’ll be holding onto after the class ends.

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