On Cooking A Textbook of Culinary Fundamentals

Name: On Cooking A Textbook of Culinary Fundamentals
Price: 19.53 USD
Availability: InStock
ISBN: 9780131945159

ISBN-10: 0131945157

ISBN-13: 9780131945159

Edition: 1st 1995

Authors: Sarah R. Labensky, Alan M. Hause

List price: $77.00

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For introductory courses in general culinary arts and food and beverage programs. Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this introduction to cooking and food preparation presents information that is relevant to today's student chef. It emphasizes an understanding of cooking fundamentals, focuses on the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food chemistry.

Book details

List price: $77.00
Edition: 1st
Copyright year: 1995
Publisher: Prentice Hall PTR
Binding: Hardcover
Pages: 896
Size: 8.27" wide x 10.87" long
Language: English




Professionalism



Professionalism



Food Safety and Sanitation



Nutrition



Menu Planning and Food Costing



Preparation



Tools and Equipment



Knife Skills



Kitchen Staples



Eggs and Dairy Products



Cooking



Principles of Cooking



Stocks and Sauces



Soups



Principles of Meat Cookery



Beef



Veal



Lamb



Pork



Poultry



Game



Fish and Shellfish



Charcuterie



Deep-Fat Frying



Vegetables



Potatoes, Grains and Pasta



Salads and Salad Dressings



Fruits



Baking



Principles of the Bakeshop



Quick Breads



Yeast Breads



Pies, Pastries and Cookies



Cakes and Frostings



Custards, Creams, Frozen Desserts and Dessert Sauces



Meal Service and Presentation



Breakfast and Brunch



Appetizers and Sandwiches



International Flavour Principles



Plate Presentation



Measurement and Conversion Charts


References and Recommended Reading


Glossary


Index