On Cooking: Techniques from Expert Chefs, Volume 1 / Edition 2

On Cooking: Techniques from Expert Chefs, Volume 1 / Edition 2

by Sarah R. Labensky, Alan M. Hause
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Pearson Education

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On Cooking: Techniques from Expert Chefs, Volume 1 / Edition 2

"The essential text for any serious cook, this new edition of On Cooking confirms the classic status of the original. At once a culinary encyclopedia, a cooking manual, a professional handbook, a catalogue of ingredients and techniques, a kaleidoscope of glorious food photography, and a comprehensive collection of recipes, On Cooking continues to be the indispensable pillar at the center of anyone's culinary library."
— Andrew Schloss, CCP, President of the International Association of Culinary Professionals and author of numerous cookbooks

"On Cooking is not only a great textbook, it is one of my standard reference tools. It sits on my desk where I can always reach for it to look something up."
— Russ Parsons, Food Editor, Los Angeles Times

"For both the serious home cook and budding professional, this comprehensive work offers a well-rounded culinary education in a single user-friendly volume. Basic ingredients, techniques, procedures, terminologies and recipes are communicated by clear prose and excellent photographs. Seldom have the science and art of food been so well integrated in a manual of instruction that makes learning a joy."
— Betty Fussell, food historian and author of My Kitchen Wars and The Story of Corn

"On Cooking has everything a culinary student or young chef needs—from clear photos to basic butchery, to principles of the bake shop, even marvelous recipes and insights from famous, super-successful chefs. ....It makes you a master of the nitty-gritty problems....Best of all, On Cooking provides all of this pricelessinformation in one single book. I predict that it won't take long for your copy to get that battered, grease-stained, much-used look."
— Shirley O. Corriher, CCP, cooking teacher and author of CookWise

Product Details

ISBN-13: 9780139241017
Publisher: Pearson Education
Publication date: 07/15/1998
Edition description: Older Edition
Pages: 1125
Product dimensions: 8.75(w) x 11.20(h) x 1.82(d)

Table of Contents

Part 1Professionalism
Chapter 1Professionalism1
Chapter 2Food Safety and Sanitation15
Chapter 3Nutrition35
Chapter 4Menus and Recipes53
Part 2Preparation
Chapter 5Tools and Equipment69
Chapter 6Knife Skills95
Chapter 7Kitchen Staples111
Chapter 8Dairy Products143
Chapter 9Mise En Place163
Part 3Cooking
Chapter 10Principles of Cooking175
Chapter 11Stocks and Sauces195
Chapter 12Soups247
Chapter 13Principles of Meat Cookery285
Chapter 14Beef313
Chapter 15Veal337
Chapter 16Lamb359
Chapter 17Pork385
Chapter 18Poultry407
Chapter 19Game475
Chapter 20Fish and Shellfish497
Chapter 21Eggs and Breakfast587
Chapter 22Vegetables615
Chapter 23Potatoes, Grains and Pasta685
Part 4Garde Manger
Chapter 24Salads and Salad Dressings745
Chapter 25Fruits787
Chapter 26Sandwiches827
Chapter 27Charcuterie853
Chapter 28Hors D'Oeuvre and Canapes891
Part 5Barking
Chapter 29Principles of the Bakeshop925
Chapter 30Quick Breads947
Chapter 31Yeast Breads965
Chapter 32Pies, Pastries and Cookies995
Chapter 33Cakes and Frostings1047
Chapter 34Custards, Creams, Frozen Desserts and Sauces1089
Appendix IProfessional Organizations1124
Appendix IIMeasurement and Conversion Charts1126
Appendix IIIFresh Produce Availability Chart1129
Bibliography and Recommended Reading1132

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On Cooking 4 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
This book is used at the Art Institues all over the country and I as a chef on the Fort Bragg Army Culinary team love it. It brakes down the process of all types of cooking. From fish to cakes this book covers it all.