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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 students. 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.

• NEW - New chapter on Mise en Place (meez ahn plahs) theory and techniques.

  • Explains the concept and importance of proper mise en place, and provides students with convenient access to miscellaneous concepts and techniques that do not fall under a specific heading.

• NEW - Egg chapter expanded—To include information on breakfast cookery.

  • Provides students with a comprehensive look at this food type.

• NEW - Nutrition chapter revised and updated.

  • Provides students with information that enables them to understand the importance of nutrients and balanced diet.

• NEW - HACCP information updated and expanded—Highlights storing and reheating and provides sample recipes.

  • Reinforces food safety guidelines using the HACCP format, while Safety Alert sidebars remind students of these issues throughout the text.

• NEW - Over 200 new recipes—Including more basic competency-based recipes.

  • Provides students with classic and contemporary recipes that enable them to learn the basics and attain a strong foundation for their own recipe files.

• NEW - Principles of cooking chapter expanded.

  • Provides students with detailed procedures and step-by-step photographs for each cooking method.

• NEW - Recipes contributed by culinary schools—Including more vegetarian and international recipes, and suggestions for variations and enhancements.

  • Provides students with a greater variety of recipes from different sources.

• NEW - 350 new photographs.

  • Enables students to see clearly what ingredients look like and how recipes are prepared so that they will know what to expect in each step of the process.

• NEW - Produce availability and seasonality appendix.

  • Provides students with a quick reference for information on produce.

• NEW - Index revised and improved.

  • Provides students with an accurate reference tool.

• NEW - Icons for healthy and vegetarian recipes.

  • Provides students with easy-to-identify indicators for finding recipes.

• Over 1700 original color photographs and detailed black and white drawings—Includes detailed sequential photographs showing the preparation and presentation techniques and styles used by professionals; hundreds of photos of raw foods and ingredients (e.g., herbs and spices), and illustrations of tools and equipment.

  • Helps students identify tools and ingredients and aids their understanding of preparation techniques.

• Emphasis on culinary principles—The how and why of cooking—discussions first focus on general procedures (highlighting fundamental principles and skills); then present specific applications and sample recipes.

  • Gives students a structured framework to follow step by step throughout the text.

• Extensive information on food history, food science, and historically significant culinary professionals.

  • Shows students the development and traditions of various foods and cuisines, and places the development of specific dishes or techniques into historical perspective.

• Over 750 proven, tested recipes—From the authors and numerous chefs working throughout the country in culinary programs, hotels and restaurants. Includes the contributions of over 30 prominent chefs, including Annie Somerville, Mark Miller, and Robert Del Grande.

  • Gives students the benefit of the combined expertise of these professionals.

• Detailed photographs of dishes as prepared by working chefs in their own kitchens.

  • Shows students the various preparation and presentation techniques and styles used by a range of professionals.

• Several short essays contributed by prominent chefs, food writers, and food producers.

  • Gives students well rounded exposure to the world of cooking.

• Cross-references to recipes and page numbers for ingredients requiring advance preparation.

  • Provides students with easy access for locating techniques and recipe ingredients discussed elsewhere in the text.

• Total yield and/or number of servings plus portion size consistent with nutritional values.

  • Provides students with consistent and accurate values.

• New chapter on Mise en Place (meez ahn plahs) theory and techniques.

  • Explains the concept and importance of proper mise en place, and provides students with convenient access to miscellaneous concepts and techniques that do not fall under a specific heading.

• Egg chapter expanded—To include information on breakfast cookery.

  • Provides students with a comprehensive look at this food type.

• Nutrition chapter revised and updated.

  • Provides students with information that enables them to understand the importance of nutrients and balanced diet.

• HACCP information updated and expanded—Highlights storing and reheating and provides sample recipes.

  • Reinforces food safety guidelines using the HACCP format, while Safety Alert sidebars remind students of these issues throughout the text.

• Over 200 new recipes—Including more basic competency-based recipes.

  • Provides students with classic and contemporary recipes that enable them to learn the basics and attain a strong foundation for their own recipe files.

• Principles of cooking chapter expanded.

  • Provides students with detailed procedures and step-by-step photographs for each cooking method.

• Recipes contributed by culinary schools—Including more vegetarian and international recipes, and suggestions for variations and enhancements.

  • Provides students with a greater variety of recipes from different sources.

• 350 new photographs.

  • Enables students to see clearly what ingredients look like and how recipes are prepared so that they will know what to expect in each step of the process.

• Produce availability and seasonality appendix.

  • Provides students with a quick reference for information on produce.

• Index revised and improved.

  • Provides students with an accurate reference tool.

• Icons for healthy and vegetarian recipes.

  • Provides students with easy-to-identify indicators for finding recipes.

I. PROFESSIONALISM.

II. PREPARATION.

III. COOKING.

IV. GARDE MANGER.

V. BAKING.

VI. PRESENTATION.

Introduction to Foods  (Food Science)
Quantity Food Production  (Food Science)
Introduction to Cooking  (Culinary Arts)

"This book is simply the best one of its kind. A masterful collection of reliable recipes and step-by-step procedures, accompanied by brilliant food photography and lore, it is a must for every kitchen-home or professional." — Dr. Noel Cullen, Certified Master Chef and Past President, American Culinary Federation

"On Cooking has everything a culinary student or young chef needs-clear, close-up photos, basic butchery, principles of the bake shop and magnificent dessert presentations. For working professionals, it is a gold mine of invaluable tables and charts and hard-to-find information. Best of all, On Cooking provides all of this priceless information in one single book. I predict that it won't take long for a professional chef's copy to get that battered, grease-stained, much-used look." — Shirley O. Corriher, CCP cooking teacher and author of CookWise

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, On Cooking emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients and provides information on other relevant topics such as culinary history and food science.

• Over 1800 original color photographs and line drawings illustrate preparation and presentation techniques and identify fresh foods and ingredients, tools, and equipment.
• New chapter on Mise en Place explains this important professional conceit and illustrates basic techniques.
• Expanded Principles of Cooking chapter provides step-by-step photographs and explanations for each cooking method.
• Essays and recipes from over 50 prominent chefs, food writers, and food producers allow readers to benefit from the combined expertise of these professionals.
• Over 750 proven, tested recipes from the authors and from numerous chefs working in culinary schools, restaurants, and hotels throughout the country are included. New recipes focus on classic dishes and competency-based skills, giving beginning cooks a strong foundation on which to build.

Blackboard Standard, 3/E
Labensky
©2003  |  Electronic Book  |  Version 5.5.1  |  Open Access  |  Live
ISBN-10: 0130452335  |  ISBN-13: 9780130452337
Online purchase price: $22.60Instructors, request content (at no cost)  |  More Info

CourseCompass Standard, 3/E
Labensky
©2003  |  Electronic Book  |  Access Code Required  |  Live
ISBN-10: 0130452343  |  ISBN-13: 9780130452344
Online purchase price: $15.00  |  Students, buy access Take a Tour  |  More Info

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For the Culinary Arts Discipline

MasterCook 11
Pearson Education
©2011   |   Prentice Hall   |   CD-ROM Only   |   Instock
ISBN-10: 0132557800   |   ISBN-13: 9780132557801
Suggested retail price: $40.00Net price: $30.00  (What's this?)

MasterCook 11
Pearson Education
©2011   |   Prentice Hall   |   CD-ROM Only   |   Instock
ISBN-10: 0132557800   |   ISBN-13: 9780132557801
Suggested retail price: $40.00Net price: $30.00  (What's this?)

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students contact your Pearson Higher Education representative.