9780134872780

TERM	PRICE	DUE
SEMESTER	$208.45	Aug 02

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For courses in cooking and food prep.
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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.

Reach every student by pairing this text 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.

0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card Package, 6/e
Package consists of:

0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e
0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card -- for On Cooking, 6/e

Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author, and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was Founding Director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer. Alan M. Hause is a graduate of the Culinary Institute of America in Hyde Park, NY. Upon graduation, Chef Hause worked in both restaurants and hotels before settling in Arizona. For the past 20 years he has owned and operated Fabulous Food Fine Catering and Events. He also launched and operates Gertrude’s Restaurant at the Desert Botanical Garden in Phoenix. Chef Hause is involved in day-to-day food production, planning and execution of catered events, as well as overseeing restaurant operations. Priscilla A. Martel is a professional chef, educator and food writer with a special interest in Mediterranean cuisines, artisan baking and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs.

PART 1: PROFESSIONALISM 1. Professionalism 2. Food Safety and Sanitation 3. Nutrition 4. Menus and Recipes
PART 2: PREPARATION 5. Tools and Equipment 6. Knife Skills 7. Flavors and Flavorings 8. Dairy Products 9. Mise en Place
PART 3: COOKING 10. Principles of Cooking 11. Stocks and Sauces 12. Soups 13. Principles of Meat Cookery 14. Beef 15. Veal 16. Lamb 17. Pork 18. Poultry 19. Game 20. Fish and Shellfish 21. Eggs and Breakfast 22. Vegetables 23. Potatoes, Grains and Pasta 24. Healthy Cooking and Special Diets
PART 4: GARDE MANGER 25. Salads and Salad Dressings 26. Fruits 27. Sandwiches 28. Charcuterie 29. Hors d’Oeuvre and Canapés
PART 5: BAKING 30. Principles of the Bakeshop 31. Quick Breads 32. Yeast Breads 33. Pies, Pastries and Cookies 34. Cakes and Frostings 35. Custards, Creams, Frozen Desserts and Sauces
PART 6: PRESENTATION 36. Plate Presentation 37. Buffet Presentation
Appendix I. Measurement and Conversion Charts Appendix II. Fresh Locally-grown Produce Availability Chart

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On Cooking Plus MyLab Culinary and Pearson Kitchen Manager with Pearson eText -- Access Card Package

On Cooking Plus MyLab Culinary and Pearson Kitchen Manager with Pearson eText -- Access Card Package

0134872789

Summary

Author Biography

Table of Contents

Supplemental Materials