On Cooking: A Textbook of Culinary Fundamentals, 7th edition

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

Find it fast
Quickly navigate your eTextbook with search
Stay organized
Access all your eTextbooks in one place
Easily continue access
Keep learning with auto-renew

For three decades, On Cooking has prepared thousands of students for successful careers in the culinary arts. Celebrating its 30th anniversary, this best-selling title builds a strong foundation in the principles and techniques of cooking and baking. With visual guidance, step-by-step instructions and nearly 900 recipes, you’ll gain the practical exposure needed to begin developing expertise.

The 7th Edition expands coverage of healthy cooking, international cuisine and modern cooking techniques used in professional kitchens. 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. More than 325 new images will help you visualize techniques, equipment and ingredients.

ISBN-13: 9780138094317

Subject: Culinary Arts & Hospitality Management

Category: Cooking & Baking

PROFESSIONALISM

Professionalism
Food Safety and Sanitation
Nutrition and Healthy Cooking
Menus and Recipes

PREPARATION

Tools and Equipment
Knife Skills
Flavors and Flavorings
Dairy Products
Mise en Place

COOKING

Principles of Cooking
Stocks and Sauces
Soups
Principles of Meat Cookery
Beef
Veal
Lamb
Pork
Poultry
Game
Fish and Shellfish
Eggs and Breakfast
Vegetables
Potatoes, Grains and Pasta

GARDE MANGER

Salads and Salad Dressings
Fruits
Plant-Based Cooking
Sandwiches
Charcuterie
Hors d’Oeuvre

BAKING

Principles of the Bakeshop
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts and Dessert Sauces

PRESENTATION

Plate Presentation
Buffets

APPENDICES

Top Causes of Food-Borne Illness
Measurement and Conversion Charts
Typical Yield Percentages for Common Produce Items

Glossary

Recipe Index

Subject Index