On cooking A textbook of culinary fundamentals
For three decades, On Cooking has prepared thousands of students for successful careers in the culinary arts. Celebrating its 30th anniversary, this best-selling title builds a strong foundation in the principles and techniques of cooking and baking. With visual guidance, step-by-step instructions and nearly 900 recipes, you’ll gain the practical exposure needed to begin developing expertise.
The 7th Edition expands coverage of healthy cooking, international cuisine and modern cooking techniques used in professional kitchens. This edition features a new chapter on plant-based cooking and 90 new recipes, including many in the style of popular dishes from around the world. More than 325 new images will help you visualize techniques, equipment and ingredients.
On Cooking: A Textbook of Culinary Fundamentals has, for over 2 decades, prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the how's and why's of cooking and baking principles. With visual guidance, step-by-step instructions and more than 800 recipes, you'll gain the practical exposure needed to start building expertise.