On Cooking: A Textbook of Culinary Fundamentals, Sixth Canadian Edition,

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Pearson Education, Feb 26, 2014 - Business & Economics - 912 pages
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Note: If you are purchasing an electronic version, MyCulinaryLab does not come automatically packaged with it. To purchase MyCulinaryLab, please visit www.myculinarylab.com or you can purchase a package of the physical text and MyCulinaryLab by searching for ISBN 10: 0133524620 / ISBN 13: 9780133524628.

An undisputed market leader, On Cooking by Sarah R. Labensky et al. continues to provide the knowledge, training and inspiration that aspiring chefs need to succeed. Because learning to cook entails much more than simply learning to follow a recipe, this sixth Canadian edition has been revised to focus on culinary principles with supporting recipes in the text. The text addresses the requirements of the Interprovincial Standards Red Seal Program: mastering the concepts, skills, and techniques in On Cooking, Sixth Canadian Edition provides students with all the tools they need to succeed in their Red Seal examination and in their career.

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Variations of recipes that cater to improvision.
Focus on theoretic implications with relation to instruments
Emphasis on creators of anything (including recipes, printing publications)
Variety of colours than enhance exertion of the readers visual perspective
Glossary is okay, but needs to be more specific when navigating the book it self
Transition in the fonts, recipes and break downs

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About the author (2014)

Fred Malley, CCC, B.Ed.
Fred’s career includes being an educator, chef, food and beverage manager, caterer and food stylist. He has instructed aspiring culinarians at SAIT, mentors for professional designation, and been actively involved in curriculum development. His food styling appears internationally for major corporations, and he has ventured into research and development for food companies.

Anthony Bevan, CCC
Anthony is a native of Ireland, where he was Executive Chef at several five-star restaurants and chef-owner of Knocklofty House in Tipperary. He arrived in Canada in 1987 and played a major role in the development of Canada’s first Aboriginal culinary program. He currently teaches at Georgian College—Owen Sound.

Settimio Sicoli
Settimio served his apprenticeship at Hotel Vancouver, then added to his culinary training overseas at the Hilton International Hotel in Mainz, Germany. Upon returning home in 1981, Settimio joined the kitchen brigade of the University Club of Vancouver, attaining the position of Executive Chef, until he was asked to join the Culinary Arts Department at Vancouver Community College in 1987.

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