On Cooking : A Textbook of Culinary Fundamentals / Edition 2by Sarah R. Labensky, Alan M. Hause
Pub. Date: 11/01/1998
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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Table of Contents
2. Food Safety and Sanitation.
4. Recipes and Menus.
6. Knife Skills.
7. Kitchen Staples.
8. Dairy Products.
10. Principles of Cooking.
11. Stocks and Sauces.
13. Principles of Meat Cookery.
20. Fish and Shellfish.
21. Eggs and Breakfast.
23. Potatoes, Grains and Pasta.
IV. GARDE MANGER.
28. Hors D'Oeuvre and Canapés.
30. Quick Breads.
31. Yeast Breads.
32. Pies, Pastries and Cookies.
33. Cakes and Frostings.
34. Custards, Creams, Frozen Desserts and Sauces.
36. Buffet Presentation.
Appendix A:Professional Organizations.
Appendix B: Measurements and Conversions.
Appendix C: Seasonal Availability of Produce.
Bibliography and Recommended Reading.
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