The principles of Ayurveda and individual constitution

Maintaining one’s health, digestion and constitutional balance

The importance of proper food combining for optimal well-being

Setting up an Ayurvedic kitchen and planning menus inclusive of every member of your family

More than 100 recipes of delicious Ayurvedic cuisine

and these important sections for even more benefits from Ayurveda:

Nearly 300 simple remedies for everything from the common cold and skin problems to stabilizing blood sugar in diabetics, all using familiar household herbs, fruits and vegetables!

A chart for determining your individual constitution

Comprehensive food guidelines for basic constitutional types

A listing of the qualities of foods and their affects on the doshas

"Outstanding…classicclear illustrations aboundan exceedingly thorough, accurate, and up-to-date volume." (The Quarterly Review of Biology)

"A delightful book to read…I would recommend this book highlyfor any who seek to understand the biochemical basis of disease" (Annals of Clinical Biochemistry)

"…I believe this text fills an important niche, and in that niche it is very well done…a very useful text for those going into medicine.” (Biochemistry and Molecular Education, July-August 2002)

"a comprehensive biochemistry booknew material in key areas justifies the new edition" (Doody's Health, April 19, 2002)

"There are numerous good textbooks available for general biochemistry, but medical, pharmacy, and other health professional students often question the relevance of the extensive coverage given tosimpler organismsDevlin's textbook fills the needs of these students, with its strong emphasis on human biochemistryan excellent choice for a pharmaceutical or medical biochemistry course." (Journal of Medicinal Chemistry, Vol. 45, No. 11)

"This is a welcome and relatively inexpensive volume for students of biochemistry and especially those involved with clinical biochemistry".(Cell Biochemistry & Function, June 2003) --This text refers to the Hardcover edition.

Annals of Clinical Biochemistry
"A delightful book to read. I would recommend this book highlyfor any who seek to understand the biochemical basis of disease" --This text refers to the Hardcover edition.

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

"On Cooking has everything a culinary student or young chef needs-clear, close-up photos, basic butchery, principles of the bake shop and magnificent dessert presentations. For working professionals, it is a gold mine of invaluable tables and charts and hard-to-find information. Best of all, On Cooking provides all of this priceless information in one single book. I predict that it won't take long for a professional chef's copy to get that battered, grease-stained, much-used look." — Shirley O. Corriher, CCP cooking teacher and author of CookWise

Attractively designed and extensively illustrated, On Baking expands upon the well-known On Cooking: A textbook of Culinary Fundamentals to provide an authoritative yet contemporary introduction to baking and pastry arts. On Baking focuses on information relevant to today's students and working culinary professionals. Comprehensive and well written, On Baking emphasizes an understanding of bakeshop fundamentals, explores the preparation of fresh ingredients, and provides a wealth of information on the "how and why" of baking science and techniques.

• 620 tested and proven recipes and formulas for breads, cookies, pastries, desserts, custards, ice creams and the full-range of bakeshop products
• Essays and formulas from more than 40 working chefs, bakers and food writers allow readers to benefit from the combined expertise of these professionals
• 700 color photos and line drawings illustrate step-by-step preparation techniques and presentations and identify equipment and fresh ingredients
• 21 informative chapters cover bakeshop basics such as quick breads, cookies, brownies and pies, as well as advanced preparations including laminated Boughs, contemporary tortes, plated desserts and chocolate designs
• Each copy of this book includes a CD of ValuSoft^® MasterCook software, which includes all of the recipes in the book.

Sarah R. Labensky, CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of On Cooking: A textbook of Culinary Fundamentals

Eddy Van Damme, Pastry Chef and Director of the pastry arts program, Houston Community College

Priscilla Martel, food writer and baking instructor, co-author of The Best Bread Ever, and contributing editor of The New Cook's Catalogue

Klaus Tenbergen, CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College

Attractively designed and extensively illustrated with color photographs, line drawings, charts and tables, this contemporary introduction to cooking and the culinary arts focuses on information relevant to today's students. Comprehensive and well written, and now offering a strong Media Program, On Cooking, 4/e emphasizes an understanding of cooking fundamentals, explores the contemporary dining option of vegetarian cooking, discusses nutrition and special health issues, and provides information on other relevant topics such as culinary history and food science.

KEY FEATURES

• Test Kitchen Program offers over 140 in-chapter recipes tested by culinary schools assures recipe accuracy.
• Approximately 50 new recipes and expanded recipe variations add greater variety of recipes and offer additional basic, competency-based recipes.
• New chapter Flavor and Flavorings explores distinguishing and understanding how flavoring affects taste & smell of foods; helps students develop flavor perception and be able to describe tastes.
• New section on the Flavors of Wine and Spirits located within the Flavors and Flavoring chapter identifies the major wine varieties and illustrates how to use wines and spirits in cooking.
• New chapter Vegetarian Cooking brings into focus an important contemporary dining option.
• Over 1800 original color photographs and line drawings illustrate preparation and presentation techniques and identify fresh foods and ingredients, tools, and equipment.

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; 4^th 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.