On Cooking
A Textbook of Culinary Fundamentals
by Sarah Labensky
7th Edition
Publisher: Pearson
Book Details
| Print ISBN | 9780138091163 |
| eText ISBN | 9780138091224 |
| Publisher | Pearson |
| Publishing Year | 2025 |
| Edition | 7th Edition |
| Language | English |
On Cooking: A Textbook of Culinary Fundamentals, 7th Edition, introduces essential cooking and baking principles for students pursuing careers in the culinary arts. Celebrating its 30th anniversary, this textbook outlines professional standards and core preparation practices used across the foodservice industry.
Thematic coverage focuses on commercial kitchen preparation, savory cooking principles, garde manger specialties, and bakeshop craft. The volume examines food safety, knife handling, and organizational routines alongside cooking methods for diverse ingredients and presentation formats like buffets.
To support practical skill building, the textbook incorporates step-by-step procedures alongside nearly 900 recipes, offering visual guidance to assist students with foundational techniques.
Table of Contents
Chapter 1: Professionalism
Chapter 2: Food Safety and Sanitation
Chapter 3: Nutrition and Healthy Cooking
Chapter 4: Menus and Recipes
Chapter 5: Tools and Equipment
Chapter 6: Knife Skills
Chapter 7: Flavors and Flavorings
Chapter 8: Dairy Products
Chapter 9: Mise en Place
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: Salads and Salad Dressings
Chapter 25: Fruits
Chapter 26: Plant-Based Cooking
Chapter 27: Sandwiches
Chapter 28: Charcuterie
Chapter 29: Hors d’Oeuvre
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 Dessert Sauces
Chapter 36: Plate Presentation
Chapter 37: Buffets
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