Prentice Hall

Culinary, Hospitality, Travel & Tourism



On Cooking: A Textbook of Culinary Fundamentals, 4/E
Sarah R. Labensky, Mississippi University for Women
Alan M. Hause, Fabulous Food
Steven R. Labensky
Pricilla Martel, The Center for The Culinary Arts

ISBN-10: 0131713272
ISBN-13: 9780131713277

Publisher: Prentice Hall
Copyright: 2007
Format: Cloth; 1440 pp
Published: 01/31/2006

Suggested retail price: $105.33
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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.

 

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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.

  

NEW FEATURES:

  • Inclusion of over 800 recipes, including recipes submitted by culinary schools and restaurants from across the country.
  • Addition of over 50 new recipes and expanded recipe variations
  • 23 schools "class tested" 167 recipes to verify their accuracy for the 4th edition.  All recipes have been tested numerously by the authors previously.  As part of our quality assurance process, we had cooking schools "class test" 167 of the most difficult recipes to ensure accuracy.
  • Inclusion of more sidebars and safety tips
  • NEW  - Recipe index which allows for easy access to recipe location
  • NEW  - Addition of 350 new photographs, many of which are finished plate images 
  • NEW CHAPTER - Chapter 7 - Flavors and Flavoring
  • NEW CHAPTER - Chapter 24 - Vegetarian Cooking
  • NEW  - Mise En Place accompanies all in-text recipes
  • NEW  - Significantly improved media support package including:
  1. DVD which includes recipe fabrications and technique demonstrations, numerous experiential activities and glossary section which includes pronunciation and flash card exercises 
  2. Cost Genie recipe software
  3. Three different online course management platform options - CourseCompass, Web CT, BlackBoard

HALLMARK FEATURES:
  • Market-leading textbook for the past 10 years
  • Contains more than 1,700 original color photographs covering identification, plated dish and procedural sequences.
  • Over 800 proven, tested recipes and variations each with nutritional information
  • Wide variety of recipes from basic to advanced, from many sources including famous restaurants & culinary schools
  • Robust supplement package
  • Un-matched pedagogy (see below)

    

BEGINNING OF CHAPTER:

Learning Objectives

Chapter introduction that summarizes material to be covered in chapter

Margin Definitions of key terms throughout

Sidebars provide historical or other cultural background on material

Safety Alerts

Tables and reference charts

Troubleshooting Charts

 

END OF CHAPTER:

Chapter Summary

Questions for Discussion, including web-based exercises

Additional Recipes at the end of chapters are grouped according to cooking method and/or ingredient

 

TITLES OF BOXED FEATURES:

Sidebar

Safety Alert

Figure

Table

Conclusion

Questions for Discussion

 

NEW FEATURES:

  • Inclusion of over 800 recipes, including recipes submitted by culinary schools and restaurants from across the country.
  • Addition of over 50 new recipes and expanded recipe variations
  • 23 schools "class tested" 167 recipes to verify their accuracy for the 4th edition.  All recipes have been tested numerously by the authors previously.  As part of our quality assurance process, we had cooking schools "class test" 167 of the most difficult recipes to ensure accuracy.
  • NEW  - Recipe index which allows for easy access to recipe location
  • NEW  - Addition of 350 new photographs, many of which are finished plate images 
  • NEW CHAPTER - Chapter 7 - Flavors and Flavoring
  • NEW CHAPTER - Chapter 24 - Vegetarian Cooking
  • NEW  - Mise En Place accompanies all in-text recipes
  • Inclusion of more sidebars and safety tips
  • NEW  - Significantly improved media support package including:
  1. DVD which includes recipe fabrications and technique demonstrations, numerous experiential activities and glossary section which includes pronunciation and flash card exercises 
  2. Cost Genie recipe software
  3. Three different online course management platform options - CourseCompass, Web CT, BlackBoard

 

    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 D’Oeuvre and Canapés    

     

    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   

    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. 

    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.

    View a Sample Chapter PDF:

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