On Cooking A Textbook of Culinary Fundamentals

Name: On Cooking A Textbook of Culinary Fundamentals
Price: 11.99 USD
Availability: InStock
ISBN: 9780138626402

ISBN-10: 0138626405

ISBN-13: 9780138626402

Edition: 2nd 1999

Authors: Sarah R. Labensky, Alan M. Hause

List price: $92.00

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

Book details

List price: $92.00
Edition: 2nd
Copyright year: 1999
Publisher: Prentice Hall PTR
Publication date: 6/10/1998
Binding: Hardcover
Pages: 1157
Size: 8.50" wide x 11.18" long x 1.77" tall
Weight: 6.996
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