On Cooking: A Textbook of Culinary Fundamentals

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9780131713277: On Cooking: A Textbook of Culinary Fundamentals

For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. 

 

THE definitive culinary skills textbook in the market.   Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and supplement package which is second-to-none.  PREVIEW the 5th edition NOW!  OnCooking, 5e

 

 

Bring your course to life with TECHNOLOGY!

 

 

MyCulinaryLab™, our powerful new technology solution, supplements this edition.  MyCulinaryLab™ enables students to study and master content online — in their own time, and at their own pace.  Performance is based on summative and formative (study plans, homework, extra practice, pre- and post-tests, etc) assessment in the form of rich media and a personalized study plans tied to specific learning outcomes.

 

FOR STUDENTS:

MyCulinaryLab enables students to review their culinary skills and knowledge online, on their own time, and at their own pace.  Students can easily track and evaluate their progress during and after the learning process.  Performance is based on summative and formative assessment in the form of study plans, homework, extra practice, pre- and post-tests, etc.  

Highlights: 

• Study plans and learning and assessment activities to help assess skill levels—students won’t waste time re-learning skills they already possess

• Grade book that allows students to view their grades and reports showing their progress

• Interactive multimedia: videos with questions, fill-in-the-blank exercises, matching activities, key concept simulations

FOR INSTRUCTORS

MyCulinaryLab is an easy-to-use online resource designed to supplement a traditional lecture course and provides instructors with basic course management capabilities in the areas of course organization, grades, communication, and personalization of content.  Instructors benefit with access to key course management tools such as a robust grade book, integrated course email, and reporting tools.

 Reporting features include: 

•  Data tracking and reporting for students, grades, and question usage

•  Detailed student results and performance tracking

 

 i-COOKStudent Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Cooking, 4th edition.    i-COOK Student Access Registration , FREE 14 day Trail!

 

   

Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom.  Instantly recognized by their fascinating, full-color photographs and illustrations on every page,  With Pearson, you can see DK in a whole new way!  For a complete listing of titles, please visit:  http://us.dk.com/pearson

 

 

 

  

 

 

 

"synopsis" may belong to another edition of this title.

From the Back Cover:

Attractively designed and extensively illustrated with color photographs, line drawings, charts and tables, this contemporary introduction to cooking and the culinary arts focuses on information relevant to today's students. Comprehensive and well written, and now offering a strong Media Program,On Cooking, 4/e emphasizes an understanding of cooking fundamentals, explores the contemporary dining option of vegetarian cooking, discusses nutrition and special health issues, and provides information on other relevant topics such as culinary history and food science.

KEY FEATURES

  • Test Kitchen Program offers over 140 in-chapter recipes tested by culinary schools assures recipe accuracy.
  • Approximately 50 new recipes and expanded recipe variations add greater variety of recipes and offer additional basic, competency-based recipes.
  • A strong Media Program packaged with each text includes:

                    DVD ROM—an interactive assessment tool

                    Cost Genie CD—a cost management tool

  • New chapter Flavor and Flavorings explores distinguishing and understanding how flavoring affects taste & smell of foods; helps students develop flavor perception and be able to describe tastes.
  • New section on the Flavors of Wine and Spirits located within the Flavors and Flavoring chapter identifies the major wine varieties and illustrates how to use wines and spirits in cooking.
  • New chapter Vegetarian Cooking brings into focus an important contemporary dining option.
  • Over 1800 original color photographs and line drawings illustrate preparation and presentation techniques and identify fresh foods and ingredients, tools, and equipment.

About the Author:

Sarah R. Labensky, CCP

 

Chef Sarah is a cookbook author, cooking teacher, former working chef and caterer, active community volunteer and passionate culinary professional.  She is currently employed as the Culinary Publications Specialist for FRP (Favorite Recipes Press) in Nashville.  She joined FRP after serving as Founding Director of the Culinary Arts Institute at Mississippi University for Women.  Previously, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College. 

 

In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University.  She also holds a Culinary Certificate from Scottsdale Community College.

 

Sarah has co-authored or edited almost over a dozen culinary books, including the best-selling On Cooking:  A Textbook of Culinary Fundamentals (Prentice Hall, 1995; 4th ed. 2006) and the award-winning On Baking (Prentice Hall, 2005).  Sarah is active in numerous professional organizations and is the Immediate Past-President of the IACP. 

"About this title" may belong to another edition of this title.

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Labensky, Sarah R.; Hause, Alan M.; Labensky, Steven R.; Martel, Priscilla A.
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Labensky, Sarah R.; Hause, Alan M.; Labensky, Steven R.; Martel, Priscilla A.
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Labensky, Sarah R.; Hause, Alan M.; Labensky, Steven R.; Martel, Priscilla A.
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Book Description Prentice Hall, 2006. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Part 1 Professionalism Chapter 1 Professionalism Chapter 2 Food Safety and Sanitation Chapter 3 Nutrition Chapter 4 Menus and Recipes Part 2 Preparation Chapter 5 Tools and Equipment Chapter 6 Knife Skills Chapter 7 Flavors and Flavoring Chapter 8 Dairy Products Chapter 9 Mise en Place Part 3 Cooking 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 Vegetarian Cooking Part 4 Garde Manger Chapter 25 Salads and Salad Dressings Chapter 26 Fruits Chapter 27 Sandwiches Chapter 28 Charcuterie Chapter 29 Hors DOeuvre and Canapes Part 5 Baking 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 Sauces Part 6 Presentation Chapter 36 Plate Presentation Chapter 37 Buffet Presentation Appendix I Professional Organizations Appendix II Measurement and Conversion Charts Appendix III Fresh Produce Availability chart Bibliography and Recommended Reading Glossary Index. Bookseller Inventory # ABE_book_new_0131713272

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