On Cooking: A Textbook of Culinary Fundamentals, 4th Edition (Book only) [Hardcover]

Sarah R. Labensky (Author), Alan M. Hause (Author), Steven R. Labensky (Author), Priscilla R. Martel (Author)

Book Description

ISBN-10: 0131713272 | ISBN-13: 978-0131713277 | Publication Date: February 10, 2006 | Edition: 4th

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.

Editorial Reviews

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; 4^th 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. 

Product Details

• Hardcover: 1440 pages
• Publisher: Prentice Hall; 4th edition (February 10, 2006)
• Language: English
• ISBN-10: 0131713272
• ISBN-13: 978-0131713277
• Product Dimensions: 10.9 x 8.6 x 2.4 inches
• Shipping Weight: 7.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (33 customer reviews)
• Amazon Best Sellers Rank: #63,561 in Books (See Top 100 in Books)
  • #92 in Books > Cookbooks, Food & Wine > Gastronomy > Essays
  • #93 in Books > Business & Investing > Industries & Professions > Hospitality, Travel & Tourism

Customer Reviews

Most Helpful Customer Reviews

23 of 26 people found the following review helpful:

5.0 out of 5 stars This will be used over and over again, May 13, 2007

By 

Theresa M. Daggett "TMDaggett" (Winona Lake, IN USA) - See all my reviews
(REAL NAME)   

This review is from: On Cooking: A Textbook of Culinary Fundamentals, 4th Edition (Book only) (Hardcover)

I bought this for my first class in Culinary Arts and couldn't believe how wonderful it was for recipes, references, etc. When it arrived, my husband and I sat out on the back porch with a glass of wine and just poured over the pages, oooing and aaahing. We were in heaven.

Now that I'm in my second year of classes, I still refer to my first book and it already has the tell tale signs of a very well used book - sticky pages, smudges and the sort.

I would recommend this to anybody, not just knowledgeable cooks. In fact, my mother-in-law wants one for Christmas and I'm going to buy it for her.

10 of 11 people found the following review helpful:

5.0 out of 5 stars Everything you ever wanted to know, January 23, 2008

By 

P. Caruso (New Orleans) - See all my reviews
(REAL NAME)   

This review is from: On Cooking: A Textbook of Culinary Fundamentals, 4th Edition (Book only) (Hardcover)

This book has EVERYTHING. Don't understand some of those basic terms they use on the cooking shows? They're in here! With great recipes and beautiful pictures, On Cooking is like an entire cooking course in itself.

9 of 10 people found the following review helpful:

5.0 out of 5 stars Great Cookbook!, November 10, 2006

By 

P. Katkin - See all my reviews
(REAL NAME)   

This review is from: On Cooking: A Textbook of Culinary Fundamentals, 4th Edition (Book only) (Hardcover)

I had to purchase this book for a cooking class that I had to take. I am by no means a chef and had never even had to cut chicken of a bone. This book was great not only as a text, but as a cookbook with easy instructions that even the most inexperienced chef (like me!) can follow. I highly recommend this book!