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

Published by Pearson (January 18, 2018) © 2019

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

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For courses in cooking and food prep.

Market-leading cooking text

On Cooking: A Textbook of Culinary Fundamentals has, for over 2 decades, prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the how's and why's of cooking and baking principles. With visual guidance, step-by-step instructions and more than 800 recipes, students gain the practical exposure they need to start building expertise.

The 6th Edition builds on its fundamentals approach through expanded coverage of basic nutrition and an examination of current trends. The new edition also brings dozens of new recipes, more than 200 new photographs and new at-a-glance tips and techniques.

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.

Features of MyLab Culinary for the 6th Edition

  • UPDATED: A redesigned Pearson Kitchen Manager features a vast collection of professionally tested recipes. It lets students quickly scale, cost and convert recipes and also create menus and shopping lists.
  • NEW: Chapter 0, Culinary Math Fundamentals includes 1 model problem for 20 identified math concepts and 10 practice problems for each concept.
  • UPDATED: Short writing assignments for each chapter build critical analysis and problem-solving skills. They also complement the Pearson Kitchen Manager experience.
  • UPDATED: Chapter quizzes and tests align with learning objectives. They feature revised multiple-choice questions.
  • UPDATED: Culinary rubrics, correlation guides and videos demonstrating culinary techniques are now consistent with current American Culinary Federation standards.
  • Pearson eText is an easy-to-use digital textbook available within MyLab. It lets students read, highlight and take notes all in one place, even offline.

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

  1. Measurement and Conversion Charts
  2. Fresh Locally-grown Produce Availability Chart

About our authors

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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