On Cooking: A Textbook of Culinary Fundamentals, Global Edition -- MyLab Culinary with Pearson eText

Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a pastry cook and caterer. Priscilla A. Martel is a professional chef, educator and food writer with a special interest in Mediterranean cuisines, artisan baking and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT, in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs. Alan M. Hause is a graduate of the Culinary Institute of America in Hyde Park, NY. Upon graduation, Chef Hause worked in both restaurants and hotels before settling in Arizona. For the past 20 years he has owned and operated Fabulous Food Fine Catering and Events. He also launched and operates Gertrude's Restaurant at the Desert Botanical Garden in Phoenix. Chef Hause is involved in day-to-day food production, planning and execution of catered events, as well as overseeing restaurant operations.

PART 1: PROFESSIONALISM
Professionalism
Food Safety and Sanitation
Nutrition
Menus and Recipes
PART 2: PREPARATION
Tools and Equipment
Knife Skills
Flavors and Flavorings
Dairy Products
Mise en Place
PART 3: COOKING
Principles of Cooking
Stocks and Sauces
Soups
Principles of Meat Cookery
Beef
Veal
Lamb
Pork
Poultry
Game
Fish and Shellfish
Eggs and Breakfast
Vegetables
Potatoes, Grains and Pasta
Healthy Cooking and Special Diets
PART 4: GARDE MANGER
Salads and Salad Dressings
Fruits
Sandwiches
Charcuterie
Hors d'Oeuvre and Canapés
PART 5: BAKING
Principles of the Bakeshop
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts and Sauces
PART 6: PRESENTATION
Plate Presentation
Buffet Presentation
APPENDICES
Measurement and Conversion Charts
Fresh Locally-grown Produce Availability Chart