The market-leading culinary textbook for over a decade!
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Sixth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding students toward a successful career in the culinary arts.
Over 800 proven, tested recipes and variations
Measurements include both U.S. and metric measurements.
Illustrations show both sequential photos showing the preparation as well as many finished-dish photos.
Variations illustrate how to modify recipe ingredients to create new dishes.
Nutritional Analysis available for all recipes, prepared by a registered dietician.
Sidebars present information on food history to illustrate the culinary arts in a wider social context.
Wide variety of recipes from basic to advanced, from many sources including famous restaurants and culinary schools.
Ideal for your visual learners
Contains more than 1,700 original color photographs—including 250 new photographs—covering identification, plated dish, and procedural sequences.
Product Identification: Hundreds of original color photographs help students recognize and identify ingredients.
Procedures: Step-by-step color photographs of various stages in the preparation of ingredients and dishes help students visualize unfamiliar techniques and encourage them to review classroom or kitchen activities whenever necessary.
Line Drawings: Detailed line drawings illustrate tools and equipment without brand identification. Other drawings depict the skeletal structure of meat animals, fish, and poultry.
Hallmark features help students learn, practice, and retain concepts
Learning Objectives in each chapter enable students to focus on key topics.
Chapter Introductions summarize the main themes and help reinforce topics.
Margin definitions call out important key terms. A helpful phonetic pronunciation guide for non-English terms is included.
Safety Alerts highlight safety concerns and encourage students to incorporate food safety and sanitation into their regular kitchen activities.
Enhanced! The updated Sixth Edition includes all recent updates in food safety. An increased emphasis on sanitation is highlighted in the Safety Alerts feature.
New! “Flavor” sidebars show how flavoring ingredients may be used to change the character of a dish.
Chapter Summary and Questions for Discussion encourage students to integrate theory and technique into a broader understanding of the material.
Pair with MyLab® Culinary to enhance your students’ experience
The text’s time-tested approach is further enhanced with MyLab Culinary, a dynamic online teaching and learning tool that helps instructors manage their course and students succeed in the classroom. A wealth of chapter features helps students learn, practice, and retain concepts.
UPDATED! Pearson® Kitchen Manager has been redesigned and rebuilt for an improved customer experience and better connection to the Learning Objectives. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions.
NEW! Chapter 0, Culinary Math Fundamentals, with one model problem for 20 identified math concepts, with 10 practice problems for each concept (220 total problems).
Videos have been updated to align with On Cooking or current American Culinary Federation Standards. Video Assessment Questions will be included with each video.
PEARSON, MYLAB, REVEL, Pearson Logo are trademarks owned and/or registered by Pearson plc and/or its affiliates. All other third party marks associated with these products are the property of their respective owners. Copyright in the works referenced herein is owned by Pearson Education, Inc. Pearson Education has control over the editorial content in these instructional materials.
