Expanded coverage of curing and smoking, sous vide cooking and principles of vegetable cookery show students modern cooking techniques widely used in professional kitchens. Content updates, including new recipes, reflect current trends while a new Basic Proce- dure feature helps students understand and compare core cooking techniques. A new Nutrition chapter complements the revised Healthy Cooking and Special Diets chapter, which now includes expanded information on health-related and vegetarian diets. UPDATES More than 225 new photographs and illustrations clearly show core techniques, equipment and foods. The basics of buffet setup and management are also included in this section.
➏ Presentation Revised chapters on plate and buffet presentation demonstrate tradi- tional and contemporary techniques for enhancing the visual presentation of food. The material is sufficient to support a stand- alone unit on breads and dessert preparation. ➎ Baking These chapters cover a range of classic and contemporary breads and pastries that every culinary student should know. Material is of sufficient depth to support a complete unit on garde manger skills. ➍ Garde Manger These chapters cover kitchen preparations including salads, sandwich making, charcuterie and hors d’oeuvre preparations. Individual chapters focus on different categories of key ingredients such as meats, poultry, fish, eggs and vegetables. ➌ Cooking These chapters explain and then demonstrate fundamental cooking tech- niques with a wide range of recipes. Staple ingredients, such as dairy products, herbs and spices as well as flavor profiles are also presented in this section. Equipment, basic knife skills and mise en place concepts are explained and illustrated. ➋ Preparation Chapters cover the core subjects all culinary students should be familiar with before stepping into the kitchen. A new chapter on the basics of nutrition emphasizes the nutritional impact of cooking. Updated food safety infor- mation reflects the most recent regulations. Chapters focus on six areas that are essential to a well-rounded culinary professional: ➊ Professionalism Background chapters introduce students to the field and feature material on food history, food safety and menu planning. Students and instructors alike have praised On Cooking for its comprehensive yet accessible coverage of culinary skills and cooking procedures. MARTELĪpproach and Philosophy of On Cooking The sixth edition of On Cooking follows the model established in previous editions, which have prepared thousands of students for successful careers in the culinary arts by building a strong foundation based on sound fundamental techniques. On Cooking A TEXTBOOK OF CULINARY FUNDAMENTALS | SIXTH EDITION SARAH R.
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