On Cooking: A Textbook of Culinary Fundamentals, 6th Edition © 2019
Sarah R. Labensky | Alan M. Hause | Priscilla A. Martel
The market-leading culinary textbook for over a decade, On Cooking brings clarity to the principles and practices of culinary fundamentals. The combination of written and visual instruction helps prepare students for successful careers in the culinary arts.
- Over 800 proven and tested recipes and variations
- Nutritional analysis
- Product identification
- Powerful Pearson MyLab® culinary online course
Culinary arts CTE program with digital resources
Show aspiring chefs how to work with different ingredients, plate them, and succeed in the professional kitchen.
Step-by-step recipes and variations
Over time we have developed recipes from basic to advanced that work well when followed as-is. If students want to stretch their creativity as well, some recipes suggest changes they can make to a particular dish.
Ideal for visual learners
On Cooking contains photographs and illustrations that help students with everything from ingredient identification to cooking procedures and kitchen equipment. Reviewing and following best practices becomes easier.
Structured for learning, practice, and retention
Chapters clearly state their objectives at the beginning, so students know what to expect. Recipe preparation reinforces the concepts discussed in class, and the end summary and questions help to cohere what they learned.
Dynamic online teaching and learning
Instructors can manage their courses and see where students need extra support on the Pearson MyLab culinary platform. A wealth of chapter features helps students learn, practice, and retain concepts.
Historical factoids
Present information on food history for different recipes.
Broader contexts
Illustrate the culinary arts in terms of their wider social and historical context.
Sustainability
New discussions of sustainability and environmental concerns encourage students to consider the impact of their choices in the kitchen.
At-a-glance feature
New at-a-glance cooking where cooking techniques are taught, highlight core principles, equipment, ingredients and steps.
Function of ingredients
Function of ingredients content reinforces the science of cooking and baking and explains the effects of a particular ingredient in baking.
Recipes
Chapters offer example recipes.
Prep work
Provides a list of actions that must be taken before beginning work on a recipe.
Look for the stop sign
Callouts that appear throughout the text marked with a red stop sign.
Safety concerns
Reminders of safety concerns that encourage proper food safety and sanitation practices.
Sprinkled in the book
Specialized variety of sidebar that appears intermittently throughout the text.
Effects
Describes how using different flavoring agents changes the character of a dish.
Identify by sight
Hundreds of original color photographs help students recognize and identify ingredients.
Plating and procedure
250 new photographs cover identification, plated dish, and procedural sequences.
Multiple illustrations
Detailed line drawings illustrate tools and equipment without brand identification.
Career & Technical Education Catalog
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Grades 9-12
This program is designed for culinary fundamentals courses.
Available student resources include the student edition and Pearson MyLab culinary student access.
Pearson offers custom teacher resources for all programs. Use the contact form on this page to request access to instructor resources for this program.
Student access to the Pearson MyLab can be purchased for 1 year. All access codes are for use by 1 student, for 1 course, for up to 1 year, and are non-transferable.