On Cooking: A Textbook of Culinary Fundamentals, 5th Edition

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation.  Exciting, new features to this updated edition include:

• Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4^th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. 
• Over 250 new photographs emphasize procedural aspects of cooking.  Virtually all recipes are now illustrated with photographs.   
• Updated concept changes to meet the Food Code revision (Chapter 20) 
• Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts

This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.

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