On Cooking:A Textbook of Culinary Fundamentals: Pearson New International Edition /On Cooking: Pearson New International Edition Access Card:Without eText

The reviews consistently praise this book as an indispensable resource for culinary education and passionate home cooks. Many describe it as their "bible" during culinary school, highlighting its comprehensive coverage of fundamentals, techniques, and the underlying theory of cooking and baking. Readers appreciate its clarity, informative historical facts, and the detailed explanations of "hows and whys" behind culinary processes. With over 750 recipes, step-by-step instructions, and excellent color photos, it is lauded for providing a strong foundation in everything from knife skills and sauces to bread making and pastries. Its thoroughness and practical guidance make it a valuable shelf-keeper for anyone serious about mastering the culinary arts.

While highly regarded, several reviewers note aspects that might not suit every reader. The book is primarily geared towards culinary students and professional settings, meaning recipes often come in restaurant-sized portions and do not skimp on rich ingredients like butter and cream. This can make them impractical for home cooks without significant scaling, and some reviewers humorously warn about potential weight gain from indulging in the generous recipes. A few readers also pointed out an abundance of mistakes in technique or recipe yield, and some found specific recipes to be unsatisfactory. Additionally, its nature as a comprehensive textbook makes it quite expensive, a common drawback for such educational materials.

Overall, this book stands out as an encyclopedic and highly respected text for deep dives into cooking and baking. It is an ideal resource for culinary students, aspiring chefs, and serious home cooks who desire a profound understanding of culinary science, history, and professional techniques. While casual cooks might find the large portions and professional focus daunting, those with a true passion for the culinary arts and a willingness to adapt recipes for personal use will find it an invaluable guide and a constant reference. It provides not just recipes, but the foundational knowledge to truly master the kitchen.