On Cooking: A Textbook of Culinary Fundamentals

The hardcover shows considerable wear with noticeable scuff marks and stains, reflecting its use in a practical setting. The corners and edges are bumped, and the spine shows signs of handling. The binding remains intact, ensuring the book's usability despite cosmetic flaws. There is no dust jacket.

"On Cooking: A Textbook of Culinary Fundamentals" by Sarah R. Labensky and Alan M. Hause is a comprehensive culinary textbook published by Pearson Prentice Hall in 2007. This is the fourth edition, reflecting updated culinary techniques and educational advancements. The book is a staple in culinary education, offering over 2,200 original color photographs and line drawings to illustrate preparation and presentation techniques. With contributions from renowned chefs and educators, this edition includes new chapters on flavors and vegetarian cooking, making it a vital resource for culinary students. The book's hardcover format is robust, designed for frequent use in educational settings. Despite the absence of a dust jacket, the cover shows significant wear, indicating its extensive use as a trusted educational tool. This edition is essential for those seeking to deepen their culinary knowledge with authoritative content.