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For more than 15 years, On Cooking: A Textbook of Culinary Fundamentals has provided Culinary Arts instruction to thousands of aspiring Chefs and guided students toward a successful career in the Culinary Arts. Our 'time tested' approach intended to teach both the principles and practices of the culinary arts by building a strong foundation based in sound fundamental techniques by focusing on five areas essential to a well-rounded culinary professional; Professionalism, Preparation, Cooking, Garde Manger, and Baking.
The Labensky team pioneered the first recipe testing program. To date, well over 100 Chef Instructor's have participated in the Pearson Recipe Testing program.
Part 1 PROFESSIONALISM
Chapter 1 Professionalism
Chapter 2 Food Safety and Sanitation
Chapter 3 Menus and Recipes
Part 2 PREPARATION
Chapter 4 Tools and Equipment
Chapter 5 Knife Skills
Chapter 6 Flavors + Flavorings
Chapter 7 Dairy Products
Chapter 8 Mise en Place
Part 3 COOKING
Chapter 9 Principles of Cooking
Chapter 10 Stocks and Sauces
Chapter 11 Soups
Chapter 12 Principles of Meat Cookery
Chapter 13 Beef
Chapter 14 Veal
Chapter 15 Lamb
Chapter 16 Pork
Chapter 17 Poultry
Chapter 18 Game
Chapter 19 Fish + Shellfish
Chapter 20 Eggs + Breakfast
Chapter 21 Vegetables
Chapter 22 Potatoes, Grains and Pasta
Chapter 23 Healthy Cooking
Part 4 GARDE MANGER
Chapter 24 Salads and Salad Dressings
Chapter 25 Fruits
Chapter 26 Sandwiches
Chapter 27 Charcuterie
Chapter 28 Hors d'euvre and Canap's
Part 5 BAKING
Chapter 29 Principles of the Bakeshop
Chapter 30 Quick Breads
Chapter 31 Yeast Breads
Chapter 32 Pies, Pastries and Cookies
Chapter 33 Cakes and Frostings
Chapter 34 Custards, Creams, Frozen Desserts + Sauces
Part 6 PRESENTATION
Chapter 35 Plate Presentation
Chapter 36 Buffet Presentation
Sarah R. Labensky, CCP
Chef Sarah is a cookbook author, cooking teacher, former working chef and caterer, active community volunteer and passionate culinary professional. She is currently employed as the Culinary Publications Specialist for FRP (Favorite Recipes Press) in Nashville. She joined FRP after serving as Founding Director of the Culinary Arts Institute at Mississippi University for Women. Previously, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College.
In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University. She also holds a Culinary Certificate from Scottsdale Community College.
Sarah has co-authored or edited almost over a dozen culinary books, including the best-selling On Cooking: A Textbook of Culinary Fundamentals (Prentice Hall, 1995; 4th ed. 2006) and the award-winning On Baking (Prentice Hall, 2005). Sarah is active in numerous professional organizations and is the Immediate Past-President of the IACP.
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