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On Cooking A Textbook of Culinary Fundamentals

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ISBN-10: 0133103196

ISBN-13: 9780133103199

Edition: 5th 2011

Authors: Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel

List price: $210.45
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Description:

Attractively designed andextensivelyillustrated with color photographs, line drawings, charts, and sidebars, thiscontemporaryintroduction to cooking and food preparation focuses on information that is relevant to today's aspiring 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. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation.  Exciting, new features to this updated edition include:Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4thedition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking.  Virtually all recipes are now illustrated with photographs.   Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary ArtsThis book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.
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Book details

List price: $210.45
Edition: 5th
Copyright year: 2011
Publisher: Prentice Hall PTR
Publication date: 7/9/2012
Binding: Mixed Media
Pages: 1224
Size: 9.25" wide x 11.00" long x 1.75" tall
Weight: 7.150
Language: English

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