Attractively designed and extensively illustrated with color photographs, line drawings, charts and tables, this contemporary introduction to cooking and the culinary arts focuses on, information relevant to today's students. Comprehensive and well written, On Cookingemphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients and provides information on other relevant topics such as culinary history and food science. KEY FEATURES Over 1800 original color photographs and line drawings illustrate preparation and presentation techniques and identify fresh foods and ingredients, tools, and equipment. New chapter on Mise en Place explains this important professional conceit and illustrates basic techniques. Expanded Principles of Cooking chapter provides step-by-step photographs and explanations for each cooking method. Essays and recipes from over 50 prominent chefs, food writers, and food producers allow readers to benefit from the combined expertise of these professionals. Over 750 proven, tested recipes from the authors and from numerous chefs working in culinary schools, restaurants, and hotels throughout the country are included. New recipes focus on classic dishes and competency-based skills, giving beginning cooks a strong foundation on which to build.Labensky, Sarah R. is the author of 'On Cooking A Textbook of Culinary Fundamentals', published 2002 under ISBN 9780130452412 and ISBN 0130452416.