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On Cooking: A Textbook of Culinary Fundamentals (with software) / Edition 3
     

On Cooking: A Textbook of Culinary Fundamentals (with software) / Edition 3

4.7 3
by Sarah R. Labensky, Alan M. Hause, Sierra Software Staff, Steven Labensky, Alan M. Hause
 

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ISBN-10: 0130606286

ISBN-13: 9780130606280

Pub. Date: 08/07/2002

Publisher: Pearson Education

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 aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the

Overview

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 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. For Chefs, Restaurant Managers and others in the food service industry.

Product Details

ISBN-13:
9780130606280
Publisher:
Pearson Education
Publication date:
08/07/2002
Edition description:
3RD BK&CD
Pages:
1232
Product dimensions:
8.60(w) x 11.20(h) x 1.90(d)

Table of Contents

I. PROFESSIONALISM.

1. Professionalism.
2. Food Safety and Sanitation.
3. Nutrition.
4. Recipes and Menus.

II. PREPARATION.

5. Tools and Equipment.
6. Knife Skills.
7. Kitchen Staples.
8. Dairy Products.

III. COOKING.

9. Mise en Place.
10. Principles of Cooking.
11. Stocks and Sauces.
12. Soups.
13. Principles of Meat Cookery.
14. Beef.
15. Veal.
16. Lamb.
17. Pork.
18. Poultry.
19. Game.
20. Fish and Shellfish.
21. Eggs and Breakfast.
22. Vegetables.
23. Potatoes, Grains and Pasta.

IV. GARDE MANGER.

24. Salads and Salad Dressings.
25. Fruits.
26. Sandwiches.
27. Charcuterie.
28. Hors D'Oeuvre and Canapés.

V. BAKING.

29. Principles of the Bakeshop.
30. Quick Breads.
31. Yeast Breads.
32. Pies, Pastries and Cookies.
33. Cakes and Frostings.
34. Custards, Creams, Frozen Desserts and Sauces.

VI. PRESENTATION.

35. Plate Presentation.
36. Buffet Presentation.
Appendix A: Professional Organizations.
Appendix B: Measurements and Conversions.
Appendix C: Seasonal Availability of Produce.
Bibliography and Recommended Reading.
Glossary.
Index.

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On Cooking: A Textbook of Culinary Fundamentals 4.7 out of 5 based on 0 ratings. 3 reviews.
Guest More than 1 year ago
An invaluable resource for students, cooks and professional chefs everywhere. A complete work of art!
Guest More than 1 year ago
we got this book as part of our starter package in first quarter. I can barely believe how much information is packed into it-- and fortified with charts and photos and step by step explanations. Definite must-use for a starter, as well as definitely for keeps.
Guest More than 1 year ago
This is the book I have used to get the career I have always wanted all my life. I used this through all my schooling.