On Cooking: A Textbook of Culinary Fundamentals, 7th Edition
Sarah R. Labensky, Woosong University
Alan M. Hause, Priscilla A. Martel, Houston Community College
For three decades, On Cooking has prepared thousands of students for successful careers in the culinary arts. With a strong foundation in the principles and techniques of cooking and baking, visual guidance, step-by-step instructions and nearly 900 recipes, students gain the exposure to become experts in the field
The 7th Edition expands coverage of healthy cooking and international cuisine. This edition features a new chapter on plant-based cooking and 90 new recipes, including many in the style of popular dishes from around the world.
Active-learning features
At-a-glance cooking techniques are added to margins, highlighting core principles, equipment, ingredients and their functions and steps.
New learning objectives, end-of-chapter discussion questions and definitions linked to competencies required by the American Culinary Federation are now included.
Modern culinary considerations
This text includes more in-depth coverage of basic nutrition, modern cooking techniques and addresses sustainability and environmental concerns to allow students to make choices in the kitchen.
Visual learning aids
More than 250 photographs, line drawings, and illustrations highlight core culinary techniques.
Recipes include sidebars, featuring historical and technical information throughout.
Global Flavor Profiles: Catalyst to Culinary Student Engagement with author Priscilla Martel
Join chef, educator, author and food writer Priscilla Martel as she discusses how culinarians can use global flavors, cooking techniques and recipes to engage their students.
For courses in baking and pastry
On Baking: A Textbook of Baking and Pastry Fundamentals, 4th Edition
Labensky, Martel, & Van Damme
This award-winning classic text presents core baking principles and fundamental skills for producing a wide array of baked goods and confections. It also includes tools for the bakeshop, along with safety and professionalism tips.
The 4th Edition is aligned to American Culinary Federation baking and pastry standards with a new chapter dedicated to healthy baking and dessert plating.
On Baking is available in Revel.
