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

Published by Pearson (August 10, 2022) © 2023

  • Sarah R. Labensky
  • Alan M. Hause
  • Priscilla A. Martel

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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.

MyLab® Culinary is not included. Students, if MyLab Culinary is a recommended/mandatory component of the course, please ask your instructor for the correct ISBN. MyLab Culinary should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information.

Hallmark features of this title

A holistic approach to developing well-rounded culinary professionals

  • More than 800 tested recipes round out a comprehensive lab curriculum. Some are from famous restaurants or culinary schools, and each comes with variations, substitutions and nutritional information.
  • Current trends in the culinary arts are discussed throughout. Topics include sustainable/seasonal cooking, small-plate dishes, global techniques, Asian knife skills, molecular trends, sous-vide cooking and international cuisine.

Learning aids

  • More than 250 photographs, line drawings and illustrations illuminate core techniques.
  • Sidebars featuring historical and technical information appear throughout. They add social context, or offer tips and safety alerts.

New and updated features of this title

Modern culinary considerations

  • EXPANDED: More in-depth coverage of basic nutrition has been added. This is the result of 2 topics being split into separate chapters: basic nutrition and cooking for special diets.
  • EXPANDED: New content of modern cooking techniques covers sous vide cooking and recipes, as well as the principles of vegetable cookery.
  • NEW: Sustainability and environmental concerns are now addressed in the text and in sidebars. Students are encouraged to consider the impact of their choices in the kitchen.

Active-learning features

  • UPDATED: Learning objectives, end-of chapter discussion questions and margin definitions are now linked to competencies required by the American Culinary Federation.
  • NEW: At-a-glance cooking techniques have been added to margins. They highlight core principles, equipment, ingredients and steps.
  • NEW: Function of Ingredients sidebars have been added to margins. They reinforce the science of cooking and baking, and explain the effects of specific ingredients in baking.

PART 1: PROFESSIONALISM

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

PART 2: PREPARATION

  1. Tools and Equipment
  2. Knife Skills
  3. Flavors and 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 and Shellfish
  12. Eggs and Breakfast
  13. Vegetables
  14. Potatoes, Grains and Pasta
  15. Healthy Cooking and Special Diets

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 and Sauces

PART 6: PRESENTATION

  1. Plate Presentation
  2. Buffet Presentation

APPENDICES

  • Measurement and Conversion Charts
  • Fresh Locally-grown Produce Availability Chart

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.

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.

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.

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