Customer Reviews

On Cooking: A Textbook of Culinary Fundamentals (5th Edition)

5 star:		(14)
4 star:		(3)
3 star:		(0)
2 star:		(3)
1 star:		(1)

 

 

The information in the book is terrific, if you can keep the book together. This book is junk compared to previous additions. The pages fall right out, everyone in my class is experiencing the same problem. This is a book a student is going to want to keep, but can't because it is so poorly made.

The content of the book is OK it is comprehensive and delivers basic information. I do not care for the recipes embedded in the instructional portion of the chapters I find it a bit of a distraction. I was disappointed to find that the publisher has changed the quality of the construction of the hard cover book the paper in the 5th edition and the binding are of a lesser quality than the 4th edition and the DVD is no longer included in the price of the book.

Although I was also disappointed that the book did not come with the CD, I have found it a great read with a wealth of useful information presented in an organized, easy to read fashion. This is a staple book used in culinary programs, and I will be keeping this book long after I graduate. I have recommended it to friends who want to learn to be better cooks without going to school for it. The chef who is teaching one of my culinary classes told us that if you only have two books on cooking, he'd recommend this one and The Joy of Cooking. Another great feature of this book is that the pages are coated (that's what makes the book so incredibly heavy) so that they last longer when you inevitably spill something on them while using the book in the kitchen. I agree that a spiral binding might have been a better choice but I have mostly found the book will lay flat no matter where you need it kept open to.

This is a great learning tool for the student or at home learner. BE AWARE that there are two different editions....one for the Canadian Market and one for the American Market. The Canadian version has a lime with a spoon of lime zest on the front cover. The American one is the artichoke. There are differences in the submitted recipies i.e. from Canadian Chefs

Beside the fact that this book was needed in my intro to foods class, it is amazing! I love that it has so many pictures that are full of color. It is very informative and I find myself reading it just to read it. I intend on keeping this book even after the semester is over.

This is the required text in my Culinary Arts program and even though I have a substantial cookbook collection I still learn a lot from this book. It has many basic details and the receipes are good, backbone choices. Mostly they are bland, but you can work from those "good bones". In our program this book was combined with a online program, interactive that was top quality. My only complaint is that it weighs an absolute ton. They also changed the binding so that it lays flat which was a good idea as well. However, spiral binding might have been a better choice.

On Cooking is a great book and in the last few months, I've ordered at least 40 books for my culinary students. They are loving the books and the instructor is loving the book also.

Needed this book for school. Didn't come with the lab component. Amazon offered a credit or refund to their credit.

The book arrived on time and it was brand new. It is a gem . As a student this is one book that I will keep in my library.

The textbook arrived in pristine condition! Even the cover was still glossy! This is the single best textbook I have ever had, and best of all, I paid about 20 dollars less for it on Amazon than I would have through the school bookstore!!!