On Cooking: A Textbook for Culinary Fundamentals, Global Edition
5th Edition
Published on 8. September 2014
Book
Paperback/Softback
1224 pages
978-1-292-05717-0 (ISBN)
Description
For courses in Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding students toward a successful career in the culinary arts.
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding students toward a successful career in the culinary arts.
More details
Edition
5th edition
Language
English
Place of publication
Harlow
United Kingdom
Target group
Professional and scholarly
Dimensions
Height: 278 mm
Width: 216 mm
Thickness: 48 mm
Weight
2480 gr
ISBN-13
978-1-292-05717-0 (9781292057170)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Sarah Labensky | Sarah R. Labensky | Alan M. Hause
On Cooking: A Textbook of Culinary Fundamentals, Global Edition
Book
08/2022
6th Edition
Pearson Education Limited
€86.46
Shipment within 10-20 days
Previous edition
Sarah R. Labensky | Priscilla A. Martel | Alan M. Hause
On Cooking: Pearson New International Edition
A Textbook of Culinary Fundamentals
Book
07/2013
5th Edition
Pearson Education Limited
€68.19
Article exhausted; check for reprint
Content
Part 1: PROFESSIONALISM
The Culinary Profession
Cleanliness and Safety
Writing Menus and Recipes
Part 2: PREPARATION
The Kitchen and the Tools
The Art of Using Knives
Taste, Smell and Flavors
Of Meats and Cheeses
Organizing and Planning
Part 3: COOKING
Principles and Techniques
Stocks and Sauces
Soups
Meats and How to Cook Them
Beef
Veal
Lamb
Pork
Poultry
Game
Fish + Shellfish
Egg, the Queen of Breakfast
Variety with Vegetables
Potatoes, Grains and Pasta
Nutrients and Nourshment
Part 4: GARDE MANGER
Salads and Salad Dressings
Fruits
Sandwiches
Charcuterie
Hors d'Oeuvre and Canapes
Part 5: BAKING
The arts and science of baking
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts + Sauces
Part 6: PRESENTATION
Beauty on the Plate
Presenting a Buffet
AP 1: Professional Organizations
AP 2: Measurement and Conversion Charts
AP 3: Fresh Produce Availability Chart
AP 4: Bibliography and Recommended Reading
Glossary
Index
The Culinary Profession
Cleanliness and Safety
Writing Menus and Recipes
Part 2: PREPARATION
The Kitchen and the Tools
The Art of Using Knives
Taste, Smell and Flavors
Of Meats and Cheeses
Organizing and Planning
Part 3: COOKING
Principles and Techniques
Stocks and Sauces
Soups
Meats and How to Cook Them
Beef
Veal
Lamb
Pork
Poultry
Game
Fish + Shellfish
Egg, the Queen of Breakfast
Variety with Vegetables
Potatoes, Grains and Pasta
Nutrients and Nourshment
Part 4: GARDE MANGER
Salads and Salad Dressings
Fruits
Sandwiches
Charcuterie
Hors d'Oeuvre and Canapes
Part 5: BAKING
The arts and science of baking
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts + Sauces
Part 6: PRESENTATION
Beauty on the Plate
Presenting a Buffet
AP 1: Professional Organizations
AP 2: Measurement and Conversion Charts
AP 3: Fresh Produce Availability Chart
AP 4: Bibliography and Recommended Reading
Glossary
Index