CART

(0) items

On Cooking, 6/e,9780133458558
This item qualifies for
FREE SHIPPING!

FREE SHIPPING OVER $59!

Your order must be $59 or more, you must select US Postal Service Shipping as your shipping preference, and the "Group my items into as few shipments as possible" option when you place your order.

Bulk sales, PO's, Marketplace Items, eBooks, Apparel, and DVDs not included.

On Cooking, 6/e

by ;
Edition:
5th
ISBN13:

9780133458558

ISBN10:
0133458555
Format:
Hardcover
Pub. Date:
1/1/2014
Publisher(s):
PEARSON
List Price: $151.20

Rent Textbook

(Recommended)
 
Term
Due
Price
$61.72

Buy New Textbook

Currently Available, Usually Ships in 24-48 Hours
N9780133458558
$144.64

eTextbook


 
Duration
Price
$71.99

Used Textbook

We're Sorry
Sold Out

More New and Used
from Private Sellers
Starting at $151.83
See Prices

Questions About This Book?

Why should I rent this book?
Renting is easy, fast, and cheap! Renting from eCampus.com can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.
How do rental returns work?
Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!
What version or edition is this?
This is the 5th edition with a publication date of 1/1/2014.
What is included with this book?
  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
  • The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.

Related Products


  • MyCulinaryLab -- Access Card --10-pack (NASTA) for On Cooking A Textbook of Culinary Fundamentals
    MyCulinaryLab -- Access Card --10-pack (NASTA) for On Cooking A Textbook of Culinary Fundamentals
  • MyCulinaryLab -- Standalone Access Card -- (NASTA) for On Cooking A Textbook of Culinary Fundamentals
    MyCulinaryLab -- Standalone Access Card -- (NASTA) for On Cooking A Textbook of Culinary Fundamentals
  • MyCulinaryLab -- Standalone Access Card -- for On Cooking
    MyCulinaryLab -- Standalone Access Card -- for On Cooking
  • On Cooking : A Textbook of Culinary Fundamentals
    On Cooking : A Textbook of Culinary Fundamentals
  • On Cooking : A Textbook of Culinary Fundamentals
    On Cooking : A Textbook of Culinary Fundamentals
  • On Cooking : A Textbook of Culinary Fundamentals
    On Cooking : A Textbook of Culinary Fundamentals
  • On Cooking : A Textbook of Culinary Fundamentals
    On Cooking : A Textbook of Culinary Fundamentals
  • On Cooking : A Textbook of Culinary Fundamentals and Cooking Techniques DVD Package
    On Cooking : A Textbook of Culinary Fundamentals and Cooking Techniques DVD Package
  • On Cooking : A Textbook of Culinary Fundamentals and MyCulinaryLab -- Valuepack Access Card -- for on Cooking Package
    On Cooking : A Textbook of Culinary Fundamentals and MyCulinaryLab -- Valuepack Access Card -- for on Cooking Package
  • On Cooking A Textbook of Culinary Fundamentals Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package
    On Cooking A Textbook of Culinary Fundamentals Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package
  • On Cooking a Textbook of Culinary Fundamentals: Icook Access Code Card
    On Cooking a Textbook of Culinary Fundamentals: Icook Access Code Card
  • On Cooking To Go Edition
    On Cooking To Go Edition
  • On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package
    On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package
  • On Cooking: A Textbook of Culinary Fundamentals (with software)
    On Cooking: A Textbook of Culinary Fundamentals (with software)
  • On Cooking: Textbk Of Culinary Fundamentals
    On Cooking: Textbk Of Culinary Fundamentals
  • On Cooking: Textbk Of Culinary Fundamentals
    On Cooking: Textbk Of Culinary Fundamentals
  • On Cooking: Textbk Of Culinary Fundamentals
    On Cooking: Textbk Of Culinary Fundamentals
  • Study Guide for on Cooking : A Textbook of Culinary Fundamentals
    Study Guide for on Cooking : A Textbook of Culinary Fundamentals
  • Study Guide for On Cooking Update
    Study Guide for On Cooking Update
  • Study Guide On Cooking: A Textbook Of Culinary Fundamentals
    Study Guide On Cooking: A Textbook Of Culinary Fundamentals




Summary

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts.

Teaching and Learning Experience:

The text’s time-tested approach is further enhanced with MyCulinaryLab, a dynamic online learning tool that helps you succeed in the classroom.

  • MyCulinaryLab enables you to study and master content online–in your own time and at your own pace
  • Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional—Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation
  • A wealth of chapter features helps you learn, practice, and retain concepts

This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

Table of Contents

Part 1: PROFESSIONALISM

  1. Professionalism
  2. Food Safety and Sanitation
  3. Menus and Recipes

Part 2: PREPARATION

  1. Tools and Equipment
  2. Knife Skills
  3. Flavors + Flavorings
  4. Dairy Products
  5. Mise en Place

Part 3: COOKING

  1. Principles of Cooking
  2. Stocks and Sauces
  3. Soups
  4. Principles of Meat Cookery
  5. Beef
  6. Veal
  7. Lamb
  8. Pork
  9. Poultry
  10. Game
  11. Fish + Shellfish
  12. Eggs + Breakfast
  13. Vegetables
  14. Potatoes, Grains and Pasta
  15. Healthy Cooking

Part 4: GARDE MANGER

  1. Salads and Salad Dressings
  2. Fruits
  3. Sandwiches
  4. Charcuterie
  5. Hors d’Oeuvre and Canapés

Part 5: BAKING

  1. Principles of the Bakeshop
  2. Quick Breads
  3. Yeast Breads
  4. Pies, Pastries and Cookies
  5. Cakes and Frostings
  6. Custards, Creams, Frozen Desserts + Sauces

Part 6: PRESENTATION

  1. Plate Presentation
  2. Buffet Presentation

AP 1: Professional Organizations

AP 2: Measurement and Conversion Charts

AP 3: Fresh Produce Availability Chart

AP 4: Bibliography and Recommended Reading

Glossary

Index



Please wait while the item is added to your cart...