On Cooking A Textbook of Culinary Fundamentals

Name: On Cooking A Textbook of Culinary Fundamentals
Availability: OutOfStock
ISBN: 9780133103199

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…

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 Canapï¿½s



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