On Cooking: A Textbook of Culinary Fundamentals / Edition 5

On Cooking: A Textbook of Culinary Fundamentals / Edition 5

4.6 3
by Sarah R. Labensky, Priscilla R. Martel, Alan M. Hause
     
 

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 chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of freshSee more details below

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 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. Contains a major section on Garde Manger — including chapters on Sandwiches and Hors d'Oeuvre and Canapés. Includes a chapter on Buffet Presentation. Contains over 750 proven, tested recipes — from the authors and from numerous chefs working throughout the country in culinary programs, hotels and restaurants. In addition, a nutritional analysis is provided with every recipe. Outlines the development and traditions of various foods and cuisines, and places the development of specific dishes or techniques into historical perspective. For those already working within or for those studying for a career within the food service industry.

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Product Details

ISBN-13:
9780135118054
Publisher:
Prentice Hall
Publication date:
01/20/2010
Edition description:
Older Edition
Pages:
912
Sales rank:
159,237
Product dimensions:
9.00(w) x 10.80(h) x 1.20(d)

Meet the Author

Sarah R. Labensky, CCP

Chef Sarah is a cookbook author, cooking teacher, former working chef and caterer, active community volunteer and passionate culinary professional. She is currently employed as the Culinary Publications Specialist for FRP (Favorite Recipes Press) in Nashville. She joined FRP after serving as Founding Director of the Culinary Arts Institute at Mississippi University for Women. Previously, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College.

In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University. She also holds a Culinary Certificate from Scottsdale Community College.

Sarah has co-authored or edited almost over a dozen culinary books, including the best-selling On Cooking: A Textbook of Culinary Fundamentals (Prentice Hall, 1995; 4th ed. 2006) and the award-winning On Baking (Prentice Hall, 2005). Sarah is active in numerous professional organizations and is the Immediate Past-President of the IACP.

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Table of Contents

Part 1 PROFESSIONALISM

Chapter 1 Professionalism

Chapter 2 Food Safety and Sanitation

Chapter 3 Menus and Recipes

Part 2 PREPARATION

Chapter 4 Tools and Equipment

Chapter 5 Knife Skills

Chapter 6 Flavors + Flavorings

Chapter 7 Dairy Products

Chapter 8 Mise en Place

Part 3 COOKING

Chapter 9 Principles of Cooking

Chapter 10 Stocks and Sauces

Chapter 11 Soups

Chapter 12 Principles of Meat Cookery

Chapter 13 Beef

Chapter 14 Veal

Chapter 15 Lamb

Chapter 16 Pork

Chapter 17 Poultry

Chapter 18 Game

Chapter 19 Fish + Shellfish

Chapter 20 Eggs + Breakfast

Chapter 21 Vegetables

Chapter 22 Potatoes, Grains and Pasta

Chapter 23 Healthy Cooking

Part 4 GARDE MANGER

Chapter 24 Salads and Salad Dressings

Chapter 25 Fruits

Chapter 26 Sandwiches

Chapter 27 Charcuterie

Chapter 28 Hors d’Oeuvre and Canapés

Part 5 BAKING

Chapter 29 Principles of the Bakeshop

Chapter 30 Quick Breads

Chapter 31 Yeast Breads

Chapter 32 Pies, Pastries and Cookies

Chapter 33 Cakes and Frostings

Chapter 34 Custards, Creams, Frozen Desserts + Sauces

Part 6 PRESENTATION

Chapter 35 Plate Presentation

Chapter 36 Buffet Presentation

AP 1 Professional Organizations

AP 2 Measurement and Conversion Charts

AP 3 Fresh Produce Availability Chart

AP 4 Bibliography and Recommended Reading

Glossary

Index

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