For courses in cooking and food prep.
Market-leading cooking text
For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the “hows” and “whys” of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its “fundamentals” approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs.
Also available with MyLab Culinary
MyLab™ is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary.
Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions.
Note:
You are purchasing a standalone product; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information.
If you would like to purchase both the physical text and MyLab Culinary search for:
0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText — Access Card Package, 6/e
Package consists of:
Chapter 1 Professionalism
Chapter 2 Food Safety And Sanitation
Chapter 3 Nutrition
Chapter 4 Menus And Recipes
Chapter 5 Tools And Equipment
Chapter 6 Knife Skills
Chapter 7 Flavors And Flavorings
Chapter 8 Dairy Products
Chapter 9 Mise En Place
Chapter 10 Principles Of Cooking
Chapter 11 Stocks And Sauces
Chapter 12 Soups
Chapter 13 Principles Of Meat Cookery
Chapter 14 Beef
Chapter 15 Veal
Chapter 16 Lamb
Chapter 17 Pork
Chapter 18 Poultry
Chapter 19 Game
Chapter 20 Fish And Shellfish
Chapter 21 Eggs And Breakfast
Chapter 22 Vegetables
Chapter 23 Potatoes, Grains And Pasta
Chapter 24 Healthy Cooking And Special Diets
Chapter 25 Salads And Salad Dressings
Chapter 26 Fruits
Chapter 27 Sandwiches
Chapter 28 Charcuterie
Chapter 29 Hors D’Oeuvre
Chapter 30 Principles Of The Bakeshop
Chapter 31 Quick Breads
Chapter 32 Yeast Breads
Chapter 33 Pies, Pastries And Cookies
Chapter 34 Cakes And Frostings
Chapter 35 Custards, Creams, Frozen Desserts And Dessert Sauces
Chapter 36 Plate Presentation
Chapter 37 Buffet Presentation
