On Cooking : A Textbook of Culinary Fundamentals

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Title : On Cooking : A Textbook of Culinary Fundamentals

Author : Sarah R.Labensky, Alan M.Hause and Priscilla A.Martel

Call Number : 641.5 L115O 2023

Edition : 6th

Language : English    

Book Review : The sixth edition, Global Edition of On Cooking follows the model established in previous editions, which have prepared thousands of students for successful careers in the culinary arts by building a strong foundation based on sound fundamental techniques. Students and instructor alike have praised On Cooking for its comprehensive yet accessible coverage of culinary skills and cooking procedures. Chapters focus on six areas that are essential to a well-rounded culinary professional: 1Professionalism 2Preparation 3Cooking 4Garde Manger 5Baking 6Presentation

Brief Contents : 

  1. Professionalism
  2. Food Safety and Sanitation
  3. Nutrition
  4. Menu and Recipes
  5. Tools and Equipment
  6. Knife Skills
  7. Flavors and Flavorings
  8. Dairy Products
  9. Mise en Place
  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
  25. Salads and Salad Dressings
  26. Fruits
  27. Sandwiches
  28. Charcuterie
  29. Hors d’Oeuvre
  30. Principles of the Bakeshop
  31. Quick Breads
  32. Yeast Breads
  33. Pie, Pastries and Cookies
  34. Cake and Frostings
  35. Custards, Creams, Frozen Dessert and Dessert Sauces
  36. Plate Presentation
  37. Buffet Presentation

Appendix I : Measurement and Conversion Charts

Appendix II : Fresh, Locally Grown Produce Availability Chart