On Cooking A Textbook of Culinary Fundamentals

by Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla A.

• ISBN13: 9780134441900
• ISBN10: 0134441907
• eBook ISBN(s): 9780134442969
• Additional ISBN(s): 9780133458558, 9780137155767
• Edition: 6th
• Format: Hardcover
• Copyright: 2018-01-18
• Publisher: Pearson
• More Book Details
• Purchase Benefits

About This Book

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

If you're passionate about cooking and want to master the fundamentals, "On Cooking: A Textbook of Culinary Fundamentals" is your go-to resource. This comprehensive textbook has been a market leader in culinary education for over two decades, preparing students for successful careers in the culinary arts.

Who Uses It?

Primarily, this book is used by students and instructors in cooking and food preparation courses at the college and university levels. It's also a valuable resource for anyone interested in understanding the basics of cooking and baking principles, including professionals looking to refresh their knowledge or expand their understanding of culinary techniques.

History and Editions

The 6th edition of "On Cooking" has been updated to reflect key trends in the culinary world. It includes new information on healthy cooking, sous-vide, curing, and smoking, along with dozens of new recipes and more than 200 new photographs. This edition continues to build on the "fundamentals" approach that has made it a staple in culinary education.

Author and Other Works

Sarah R. Labensky and Alan M. Hause are the authors of "On Cooking: A Textbook of Culinary Fundamentals." Sarah Labensky is known for her clear and comprehensive approach to teaching cooking principles, while Alan M. Hause brings his expertise in culinary techniques to the text. The authors have collaborated on several editions of this textbook, ensuring that it remains current and relevant.

Key Features

• Comprehensive Coverage: The book teaches the "hows" and "whys" of cooking and baking principles, providing step-by-step instructions and visual guidance.
• Updated Content: Reflects key trends in the culinary world, including healthy cooking methods and advanced techniques like sous-vide, curing, and smoking.
• Visual Guidance: Includes over 200 new photographs to help clarify techniques and recipes.
• Recipes and Techniques: Provides a wealth of recipes and detailed explanations of various cooking techniques.

Detailed Information

ISBNs and Formats

• Hardcover: ISBN-13: 9780134441900
• eTextbook: Available with MyCulinaryLab and Pearson Kitchen Manager (ISBN: 9780134872780)
• Loose-leaf: Not available in loose-leaf format
• Rental Options: Various rental durations available from different retailers

Publication Details

• Publisher: Pearson
• Publication Date: 2018
• Number of Pages: Not specified
• Language: English
• Item Weight: Not specified
• Dimensions: Not specified

Other Editions and Formats

• The 5th edition is available through Pearson and other retailers.
• eTextbook with MyCulinaryLab: ISBN-13: 9780134872780
• Related ISBNs:
• 0134441907 (ISBN-10)
• 0134872789 (ISBN-13 for MyCulinaryLab)
• 0134872770 (ISBN-13 for MyCulinaryLab Access Card)

This detailed information section provides a quick reference for all the available formats and sources for "On Cooking: A Textbook of Culinary Fundamentals," making it easier to find and access the book in the preferred format.

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.

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: GARDE MANGER

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