On Cooking A Textbook of Culinary Fundamentals

ISBN-10: 0131713272

ISBN-13: 9780131713277

Edition: 4th 2007 (Revised)

List price: $150.67
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Book details

List price: $150.67
Edition: 4th
Copyright year: 2007
Publisher: Prentice Hall PTR
Publication date: 1/31/2006
Binding: Hardcover
Pages: 1440
Size: 8.25" wide x 11.00" long x 2.25" tall
Weight: 7.898
Language: English

Professionalism
Professionalism
Food Safety and Sanitation
Nutrition
Menus and Recipes
Preparation
Tools and Equipment
Knife Skills
Flavors and Flavoring
Dairy Products
Mise en Place
Cooking
Principles of Cooking
Stocks and Sauces
Soups
Principles of Meat Cookery
Beef
Veal
Lamb
Pork
Poultry
Game
Fish and Shellfish
Eggs and Breakfast
Vegetables
Potatoes, Grains and Pasta
Vegetarian Cooking
Garde Manger
Salads and Salad Dressings
Fruits
Sandwiches
Charcuterie
Hors DOeuvre and Canapes
Baking
Principles of the Bakeshop
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts and Sauces
Presentation
Plate Presentation
Buffet Presentation
Professional Organizations
Measurement and Conversion Charts
Fresh Produce Availability chart
Bibliography and Recommended Reading
Glossary
Index
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