On Cooking
A Textbook of Culinary Fundamentals
Fourth Edition
by Sarah Labensky

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 foodservice professional and student.

Features of On Cooking, Fourth Edition:

• 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

Supplementary material available to accompany On Cooking, Fourth Edition:

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. Study Guide

Contents of Book

Professionalism

1. Professionalism
2. Food Safety and Sanitation
3. Nutrition
4. Menus and Recipes

Preparation

5. Tools and Equipment
6. Knife Skills
7. Flavors and Flavoring
8. Dairy Products
9. Mise en Place

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. Vegetarian Cooking

Garde Manger

25. Salads and Salad Dressings
26. Fruits
27. Sandwiches
28. Charcuterie
29. Hors D’Oeuvre and Canapés

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

Presentation

36. Plate Presentation
37. Buffet Presentation

Appendices

• Professional Organizations
• Measurement and Conversion Charts
• Fresh Produce Availability Chart

Glossary
Index

On Cooking Study Guide, 4th edition contains:

• Fill in the Blank Questions
• Short Anwer Questions
• Matching Questions
• Multiple Choice Questions
• True / False Questions
• Chapter Review
• Essay Questions
• Answer Key

Cooking Techniques DVD is your interactive study guide including:

• Ninety-one video clips that show you exactly how to master key cooking techniques. Spanish subtitles are included as part of the presentation
• A glossary with both French and English cooking terms. Not only can you read the definition, but you can also hear the pronunciation, and practice your pronunciation using the built-in recorder. (Microphone not included.)
• Unique interactive games to help you learn

Cost Genie CD-ROM easily allows the user to:

• Perform Inventory, recipe and menu costing functions
• Create menus
• Maintain a recipe and menu archive
• Take and track inventory and expedite ordering

Key functional areas include:

Inventory, Recipes, Menu Items, Nutrient Analysis, Sales Analysis, Vendor Interface, Interfaces and Devices (work with PDA’s and POS systems, Catering, Client File, Bar Control).

Also available: On Baking

click here to see books • videos • cd-roms of related interest