On Cooking: A Textbook of Culinary Fundamentals

On Cooking: A Textbook of Culinary Fundamentals "To Go" / Edition 5

ISBN-10:
0135118050
ISBN-13:
9780135118054
Pub. Date:
02/03/2010
Publisher:
Pearson
Select a Purchase Option (Older Edition)
  • purchase options
    $34.61 $164.20 Save 79%
    • Free return shipping at the end of the rental period details
    • Textbook Rentals in 3 Easy Steps  details
    icon-error
    Note: Access code and/or supplemental material are not guaranteed to be included with textbook rental or used textbook.
  • purchase options
    $137.92 $164.20 Save 16% Current price is $137.92, Original price is $164.2. You Save 16%.
  • purchase options
    $75.84 $164.20 Save 54% Current price is $75.84, Original price is $164.2. You Save 54%.
    icon-error
    Note: Access code and/or supplemental material are not guaranteed to be included with textbook rental or used textbook.
  • purchase options

Overview

On Cooking: A Textbook of Culinary Fundamentals "To Go" / Edition 5

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.

Product Details

ISBN-13: 9780135118054
Publisher: Pearson
Publication date: 02/03/2010
Edition description: Older Edition
Pages: 912
Sales rank: 678,314
Product dimensions: 9.00(w) x 10.80(h) x 1.20(d)

Table of Contents

Part 1 PROFESSIONALISM

Chapter 1 Professionalism

Chapter 2 Food Safety and Sanitation

Chapter 3 Menus and Recipes

Part 2 PREPARATION

Chapter 4 Tools and Equipment

Chapter 5 Knife Skills

Chapter 6 Flavors + Flavorings

Chapter 7 Dairy Products

Chapter 8 Mise en Place

Part 3 COOKING

Chapter 9 Principles of Cooking

Chapter 10 Stocks and Sauces

Chapter 11 Soups

Chapter 12 Principles of Meat Cookery

Chapter 13 Beef

Chapter 14 Veal

Chapter 15 Lamb

Chapter 16 Pork

Chapter 17 Poultry

Chapter 18 Game

Chapter 19 Fish + Shellfish

Chapter 20 Eggs + Breakfast

Chapter 21 Vegetables

Chapter 22 Potatoes, Grains and Pasta

Chapter 23 Healthy Cooking

Part 4 GARDE MANGER

Chapter 24 Salads and Salad Dressings

Chapter 25 Fruits

Chapter 26 Sandwiches

Chapter 27 Charcuterie

Chapter 28 Hors d’Oeuvre and Canapés

Part 5 BAKING

Chapter 29 Principles of the Bakeshop

Chapter 30 Quick Breads

Chapter 31 Yeast Breads

Chapter 32 Pies, Pastries and Cookies

Chapter 33 Cakes and Frostings

Chapter 34 Custards, Creams, Frozen Desserts + Sauces

Part 6 PRESENTATION

Chapter 35 Plate Presentation

Chapter 36 Buffet Presentation

AP 1 Professional Organizations

AP 2 Measurement and Conversion Charts

AP 3 Fresh Produce Availability Chart

AP 4 Bibliography and Recommended Reading

Glossary

Index

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews