In this fourth edition, a number of new subjects and features have been addressed to meet the needs of an ever-changing industry. Since its initial publication in 1995, On Cooking has consistently met the needs of culinary students and instructors alike. On Cooking: A Textbook of Culinary Fundamentals fits that bill. The ideal culinary textbook would also be a perpetual work in progress-one that continues to evolve with the dynamic industry its readers have chosen to be part of.
#A textbook of culinary fundamentals 4th edition professional
The material would be presented in such a way as to entice a novice, encourage a developing cook, and provide continued enrichment for the professional chef. The text would be written by trusted culinary professionals under the critical eye of both academic and culinary authorities.
The ideal culinary textbook, in my opinion, would begin with a realistic picture of the cooking profession, go on to give a detailed description of the tools of the trade and the medium with which the students will soon find themselves immersed, and then present a comprehensive study of the many techniques, products and areas of specialization of the foodservice industry. House with Steven Labensky and Priscilla Martel (Upper Saddle River, NJ: Pearson Prentice Hall, 2007) ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS (4TH EDN) by Sarah R.
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