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On Cooking: A Textbook of Culinary Fundamentals / Edition 4

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Quattrone, Stacey Winters, and Ingram, William E Upper Saddle River, NJ 2006 Hard cover NEW, 4th edition as pictured. ISBN 0131713272. Includes CD New. NEW, 4th edition as ... pictured. ISBN 0131713272. Includes CD Glued binding. Paper over boards. 1406 p. Contains: Illustrations. Audience: General/trade. NEW, 4th edition as pictured. ISBN 0131713272. Includes CD Read more Show Less

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0131713272 BRAND NEW W/FAST SHIPPING! This item is: On Cooking: A Textbook of Culinary Fundamentals, 4th Ed., 2007, by Labensky, Sarah R.^Hause, Alan M.^Labensky, Steven ... R.^Martel, Priscilla A.; FORMAT: Hardcover; ISBN: 9780131713277. Choose Expedited for fastest shipping! Our 98%+ rating proves our commitment! We cannot ship to PO Boxes/APO address. To avoid ordering the wrong item, please check your item's ISBN number! Read more Show Less

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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.

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Product Details

  • ISBN-13: 9780131713277
  • Publisher: Prentice Hall
  • Publication date: 1/31/2006
  • Series: MyCulinaryLab Series
  • Edition description: REV
  • Edition number: 4
  • Pages: 1440
  • Product dimensions: 8.44 (w) x 11.14 (h) x 2.35 (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 Nutrition

Chapter 4 Menus and Recipes

Part 2 Preparation

Chapter 5 Tools and Equipment

Chapter 6 Knife Skills

Chapter 7 Flavors and Flavoring

Chapter 8 Dairy Products

Chapter 9 Mise en Place

Part 3 Cooking

Chapter 10 Principles of Cooking

Chapter 11 Stocks and Sauces

Chapter 12 Soups

Chapter 13 Principles of Meat Cookery

Chapter 14 Beef

Chapter 15 Veal

Chapter 16 Lamb

Chapter 17 Pork

Chapter 18 Poultry

Chapter 19 Game

Chapter 20 Fish and Shellfish

Chapter 21 Eggs and Breakfast

Chapter 22 Vegetables

Chapter 23 Potatoes, Grains and Pasta

Chapter 24 Vegetarian Cooking

Part 4 Garde Manger

Chapter 25 Salads and Salad Dressings

Chapter 26 Fruits

Chapter 27 Sandwiches

Chapter 28 Charcuterie

Chapter 29 Hors D’Oeuvre and Canapés

Part 5 Baking

Chapter 30 Principles of the Bakeshop

Chapter 31 Quick Breads

Chapter 32 Yeast Breads

Chapter 33 Pies, Pastries and Cookies

Chapter 34 Cakes and Frostings

Chapter 35 Custards, Creams, Frozen Desserts and Sauces

Part 6 Presentation

Chapter 36 Plate Presentation

Chapter 37 Buffet Presentation

Appendix I Professional Organizations

Appendix II Measurement and Conversion Charts

Appendix III Fresh Produce Availability chart

Bibliography and Recommended Reading

Glossary

Index

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Sort by: Showing all of 6 Customer Reviews
  • Posted May 2, 2009

    On Cooking with CD

    I just love this cookbook. It has detailed instrucions exactally where I needed it.
    The CD was great. I couldn't have asked for better.

    1 out of 1 people found this review helpful.

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    Posted April 9, 2010

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