On Cooking: A Textbook of Culinary Fundamentals, Global …, Pasir Ris

For courses in cooking and food prep.

For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the 'hows' and 'whys' of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques.

The 6th Edition expands its 'fundamentals' approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs.

* More than 800 tested recipes round out a comprehensive lab curriculum. Some are from famous restaurants or culinary schools, and each comes with variations, substitutions and nutritional information.
* Current trends in the culinary arts are discussed throughout. Topics include sustainable/seasonal cooking, small-plate dishes, global techniques, Asian knife skills, molecular trends, sous-vide cooking and international cuisine.
* More than 250 photographs, line drawings and illustrations illuminate core techniques.
* Sidebars featuring historical and technical information appear throughout. They add social context, or offer tips and safety alerts.