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On Cooking: Techniques from Expert Chefs Hardcover – 8 Jul 2002

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Hardcover, 8 Jul 2002
£64.14 £18.30

Product details

  • Hardcover: 1200 pages
  • Publisher: Prentice Hall; 3 edition (8 July 2002)
  • Language: English
  • ISBN-10: 0130618659
  • ISBN-13: 978-0130618658
  • Product Dimensions: 21.6 x 4.9 x 27.7 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 6,086,874 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description


"This book is simply the best one of its kind. A masterful collection of recipes and step-by-step procedur3es, accompanied by brilliant food photography and lore, it is a must for every kitchen — home or professional." — Noel Cullen, Certified Master Chef, President, American Culinary Federation

--This text refers to an alternate Hardcover edition.

From the Back Cover

"The essential text for any serious cook, this new edition of On Cooking confirms the classic status of the original. At once a culinary encyclopedia, a cooking manual, a professional handbook, a catalogue of ingredients and techniques, a kaleidoscope of glorious food photography, and a comprehensive collection of recipes, On Cooking continues to be the indispensable pillar at the center of anyone's culinary library."
— Andrew Schloss, CCP, President of the International Association of Culinary Professionals and author of numerous cookbooks

"On Cooking is not only a great textbook, it is one of my standard reference tools. It sits on my desk where I can always reach for it to look something up."
— Russ Parsons, Food Editor, Los Angeles Times

"For both the serious home cook and budding professional, this comprehensive work offers a well-rounded culinary education in a single user-friendly volume. Basic ingredients, techniques, procedures, terminologies and recipes are communicated by clear prose and excellent photographs. Seldom have the science and art of food been so well integrated in a manual of instruction that makes learning a joy."
— Betty Fussell, food historian and author of My Kitchen Wars and The Story of Corn

"On Cooking has everything a culinary student or young chef needs—from clear photos to basic butchery, to principles of the bake shop, even marvelous recipes and insights from famous, super-successful chefs. ....It makes you a master of the nitty-gritty problems....Best of all, On Cooking provides all of this priceless information in one single book. I predict that it won't take long for your copy to get that battered, grease-stained, much-used look."
— Shirley O. Corriher, CCP, cooking teacher and author of CookWise

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Amazon Customer on 22 Dec. 2006
Format: Hardcover Verified Purchase
Given the quality of the results which often emanate from the average American commercial kitchen and that despite the undeniable quality of ingredients easily available to the American chef one might be a little concerned at parting with hard earned cash to buy an American cook book. Have no fear, jump straight in. This book is both a great place to start learning about cookery and a great place to review what you already know. Trade in your celebrity chefs and get a copy of this book today.
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3 of 5 people found the following review helpful By A Customer on 28 May 1999
Format: Hardcover
This book's depth, breadth and brilliant photography blew me away!
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Most Helpful Customer Reviews on (beta) 32 reviews
32 of 33 people found the following review helpful
Simply blown away by how much info is in this book! 13 Oct. 2002
By Mrs. KRM - Published on
Format: Hardcover Verified Purchase
I'm a culinary arts student at the Art Institute of California, and total foodie, and I take my cooking very seriously. This book goes into explicit detail for each and every ingredient and cooking method. I'm not kidding when I tell you that there are three paragraphs and a chart to tell you how to boil water. That may seem like overkill, but now that I've been following the various guidelines of food preparation, I notice a subtle improvement in everything I make. If you're the kind of person who walks down the spice aisle of the grocery store for fun (like me!), or if you can't get enough kitchen gadgets (like me!) then you'll enjoy this book. Caution: don't read this one on an empty stomach!
15 of 15 people found the following review helpful
Great resource 3 Jan. 2001
By mmharrin - Published on
Format: Hardcover
I view this book as one of the essential resource books any serious cook should have. If I had named it, I would have called the book "On Food" because it is not just about cooking food, it actually gives you encyclopedia type entries to describe an enormous number of items in each chapter (e.g. fish, vegetables, meats). It will tell you where your food came from, in which seasons it is freshest, how best to prepare it and will follow each of these up with a number of recipes. Do not look to this book to be a cookbook, though. Is is more important to view the book as a resource to help you figure out the best types of preparations for that item you found at the market but have never used before. It is a great tool to just sit down and learn about cuts of beef and why some parts of the animal are great for one type of preparation versus another. That said, there are recipes and they are good, but to focus on them would be to overlook all of the education you can get from this book. This is used as a textbook in cooking schools, and the set-up is like a textbook, but a lot more interesting than the ones you had in college or high school because you can eat after you learn.
13 of 13 people found the following review helpful
Just Love to Cook 3 Mar. 2000
By Terry - Published on
Format: Hardcover
I received the book today and haven't been able to put it down. I've loved to cook for over 30 years and I've never found one book filled with so much good information. I wish I had this book years ago. I told my wife it takes the place of at least 10 cookbooks. If you love, or even like to cook and want to improve your technique and knowledge, I don't see how you could beat this book! It's wonderful!
10 of 10 people found the following review helpful
Good for all stages of cooks 7 Dec. 1999
By Brad - Published on
Format: Hardcover
I'm a soon to be chef (I hope) and in school we used this book. Let me tell you, its good. I has lots of good recipies and color pictures. The best thing about it, is that is shows how and why you do things. I think that is very good for someone to know. One thing that might be a bad thing is that it is a text book with questions at the end of a chapter and things like that.
13 of 14 people found the following review helpful
Great book, Pros will find themselves going back to it 24 April 1999
By A Customer - Published on
Format: Hardcover
I have been in the restaurant business for over 20 years. Since it is impossible to remember every aspect, I use it for reference quite often, as well as send my cooks to it when I can't answer there questions. easy to follow and the steps are not over complicated for a beginner to follow. And to be honest the book blows away the CIA book and I went there.
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