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On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only | 
 enlarge | Authors: Sarah R. Labensky, Alan M. Hause, Steven R. Labensky, Pricilla Martel
Publisher: Prentice Hall
Category: Book
List Price: $105.33
Buy New: $69.98
You Save: $35.35 (34%)
New (29) Used (51) from $68.14
Rating:  18 reviews
Sales Rank: 2376
Media: Hardcover
Edition: 4th
Number Of Items: 1
Pages: 1440
Shipping Weight (lbs): 7.4
Dimensions (in): 11.1 x 8.5 x 2.2
ISBN: 0131713272
Dewey Decimal Number: 641.5
EAN: 9780131713277
ASIN: 0131713272
Publication Date: February 10, 2006
Availability: Usually ships in 1-2 business days
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Product Description
For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. THE definitive culinary skills textbook in the market. Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and supplement package which is second-to-none. NEW! i-COOKStudent Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Cooking, 4th edition. i-COOK Student Access Registration , FREE 14 day Trail! Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson
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| Customer Reviews: Read 13 more reviews...
 Great for professional and amateur use January 3, 2009
This book was a requirement for a introductory-level college cooking course I took last semester. (I'm not a culinary student, rather restaurant management.) My professor (a culinary professional) said how valuable the book is and that he keeps it handy in his own kitchen; likewise my wife (a culinary amateur) often fights me to get her hands on it. Lots of recipes, specific mise-en-place to help get you started, and many illustrations, pictures, and definitions help you use this book. The book also contains very good touches on meat fabrication that will be expanded on in other books/courses.
Pros:
In-depth coverage of each topic.
Wide coverage: covers everything from knife skills to herbs to hors d'vours to entrees to desserts.
Excellent illustrations and photographic series.
Cons:
Expensive
Probably required reading for you
Heavy, you'll want to make this class the only one of the day so you don't have to lug this book all over campus.
Bordering on dry, if nothing else, the chapters do get long.
Final recommendations:
If for home use, wait until the 5th edition comes out and then buy the 4th edition. I'd tell you to buy the 3rd edition now, but the 4th edition has some great additions over the 3rd.
If for school use, the 4th edition has some wonderful additions that you shouldn't skip over. If you need to save a few bucks by getting the 3rd edition and borrowing the 4th for those chapters, you'll get by. But, if not, go new or the best quality used you can get because you'll want to keep this book around after your class is over.
 Chock full of errors and mistakes...do not trust! August 26, 2008
1 out of 4 found this review helpful
This book along with the companion workbook is full of errors. Particularly erros in math formulas and calculations. Do not trust! This book is being used for the first time by my school in a culinary arts program and we have wasted a lot of time identifying errors in formulas and calculations. The editor/proofer of this text should be fired!
Required for school August 25, 2008
This text is a requirement of my culinary arts program. It was about $10 cheaper on Amazon than at the school's bookstore. It is an all-inclusive and helpful reference for any culinary topic. I would recommend this for pros and home-chefs alike.
If I could only carry only one "cook book" this would be it. August 20, 2008
1 out of 1 found this review helpful
I originally discovered this textbook on a culinary school syllabus. I worked through it on my own and put its principles into action learning more from it than any other single book. The recipes are easy to scale, and the nutritional breakdown is excellent. The recipes are practical, from the basics like mother sauces; to actual hotel and restaurant recipes from some of the finest chefs across the country. It covers: the history of the culinary arts, tools and equipment, and breaks down fundamental concepts on cooking from vegetables to pastry with easy to follow instructions and photos. If I could only carry one "cook book" this would be it.
Very Good July 14, 2008
0 out of 1 found this review helpful
I am very pleased with this book and I recieved it very quickly and was in very good condition.
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