For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts.
Teaching and Learning Experience:
The text’s time-tested approach is further enhanced with MyCulinaryLab™, a dynamic online learning tool that helps you succeed in the classroom.
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MyCulinaryLab™ enables you to study and master content online—in your own time and at your own pace
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Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional–Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation
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A wealth of chapter features helps you learn, practice, and retain concepts
This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.
Part 1: PROFESSIONALISM
Professionalism
Food Safety and Sanitation
Menus and Recipes
Part 2: PREPARATION
Tools and Equipment
Knife Skills
Flavors + Flavorings
Dairy Products
Mise en Place
Part 3: COOKING
Principles of Cooking
Stocks and Sauces
Soups
Principles of Meat Cookery
Beef
Veal
Lamb
Pork
Poultry
Game
Fish + Shellfish
Eggs + Breakfast
Vegetables
Potatoes, Grains and Pasta
Healthy Cooking
Part 4: GARDE MANGER
Salads and Salad Dressings
Fruits
Sandwiches
Charcuterie
Hors dOeuvre and Canapés
Part 5: BAKING
Principles of the Bakeshop
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts + Sauces
Part 6: PRESENTATION
Plate Presentation
Buffet Presentation
AP 1: Professional Organizations
AP 2: Measurement and Conversion Charts
AP 3: Fresh Produce Availability Chart
AP 4: Bibliography and Recommended Reading
Glossary
Index
