On Cooking: A Textbook of Culinary Fundamentals (6e) : 9780134441900

On Cooking: A Textbook of Culinary Fundamentals (6e)

Labensky & Martel
 
Edition
 
6
ISBN
 
9780134441900
ISBN 10
 
0134441907
Published
 
18/01/2018
Published by
 
Pearson Higher Ed USA
Pages
 
1224
Format
 
Out of stock
 
Title type
Book
$199.99
 
 
Title type
 
$60.00
 
 
Description

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.

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
New to this edition

  • Focus on professionalism, preparation, cooking, baking, and presentation:

    • Content updates reflect current trends in the culinary arts, such as sustainable/seasonal cooking, small plate dishes, global techniques, Asian knife skills, molecular trends, sous-vide cooking and international cuisine.

    • Expanded coverage of flavors offered in new sidebars; expanded coverage of small plates and additional plate presentation techniques.
  • Holistic approach to teaching skills and developing the next generation of culinary professionals:

    • New Healthy Cooking chapter combines material on basic nutrition, healthy cooking techniques and cooking for special diets such as vegetarian or allergic diets.

    • A new discussion of sustainability and environmental concerns in text-wide sidebars and in-text explanations encourages students to consider the impact of their choices in the kitchen.
  • Wealth of chapter features to help students learn, practice, and retain concepts:

    • Learning objectives, end-of chapter Questions for Discussion, and margin definitions of terms are now linked to competencies required by the American Culinary Federation.

    • At-a-glance cooking techniques callouts, newly added as margin entries where cooking techniques are taught, highlight core principles, equipment, ingredients, and steps.

    • Function of Ingredients sidebars, newly added to margins throughout the text, reinforce the science of cooking and baking and explain the effects of a particular ingredient in baking.

    • Greatly enhanced support package, including MyLab Culinary™, instructor’s manual featuring performance-based learning activities, improved test bank and lecture-based PowerPoint™ slides.

Reach every student with MyLab 

  • Pearson Kitchen Manager has been redesigned and rebuilt for an improved student experience and useful exercises for instructors to help their students connect Learning Objectives and critical content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions.

  • Chapter 0, Culinary Math Fundamentals, with 1 model problem for 20 identified math concepts, and 10 practice problems for each concept.

  • Updated chapter resources include:

    • Short Writing Assignments for each chapter, building critical analysis and problem solving skills, and 
      supporting 
      student 
      use of
      Pearson Kitchen Manager.
    • Chapter Quizzes and Tests, featuring multiple choice questions
      ,
       reinforce content and align with each Learning Objective.
    • Videos
      (107) reinforce fundamental culinary techniques and align with current American Culinary Federation Standards.
    • Culinary Rubrics and Correlation Guides align with 
      current 
      American Culinary Federation Standards.
Features & benefits
  • Focus on professionalism, preparation, cooking, baking, and presentation:

    • More than 800 tested recipes, some from famous restaurants and culinary schools and each with variations, substitutions, and nutritional information, contribute to a comprehensive lab curriculum.
    • More than 250 new photographs, line drawings and illustrations provide clear representation of core techniques that are the foundation of any good culinary textbook.
    • Content updates reflect current trends in the culinary arts, such as sustainable/seasonal cooking, small plate dishes, global techniques, Asian knife skills, molecular trends, sous-vide cooking and international cuisine.
    • Expanded - Coverage of flavors offered in new sidebars; expanded coverage of small plates and additional plate presentation techniques.
  • Holistic approach to teaching skills and developing the next generation of culinary professionals:
    • New - A Healthy Cooking chapter combines material on basic nutrition, healthy cooking techniques and cooking for special diets such as vegetarian or allergic diets.
      New - A new discussion of sustainability and environmental concerns in text-wide sidebars and in-text explanations encourages students to consider the impact of their choices in the kitchen.
    • Color-coded sidebars throughout the text feature historical and technical information adding social context, plus applications advice and safety alerts promoting food safety and sanitation.
  • Wealth of chapter features to help students learn, practice, and retain concepts:

    • Updated - Learning objectives, end-of chapter Questions for Discussion, and margin definitions of terms are now linked to competencies required by the American Culinary Federation.
    • New - At-a-glance cooking techniques callouts, newly added as margin entries where cooking techniques are taught, highlight core principles, equipment, ingredients, and steps.
    • New - Function of Ingredients sidebars, newly added to margins throughout the text, reinforce the science of cooking and baking and explain the effects of a particular ingredient in baking.
Author biography
Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author, and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was Founding Director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.

Alan M. Hause is a graduate of the Culinary Institute of America in Hyde Park, NY. Upon graduation, Chef Hause worked in both restaurants and hotels before settling in Arizona. For the past 20 years he has owned and operated Fabulous Food Fine Catering and Events. He also launched and operates Gertrude’s Restaurant at the Desert Botanical Garden in Phoenix. Chef Hause is involved in day-to-day food production, planning and execution of catered events, as well as overseeing restaurant operations.

Priscilla A. Martel is a professional chef, educator and food writer with a special interest in Mediterranean cuisines, artisan baking, and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus, and marketing programs.
Student supplements