On Cooking (Trade Version)
Techniques from Expert Chefs, Volume 1
2nd Edition
Published on 17. July 1998
Book
Hardback
1125 pages
978-0-13-924101-7 (ISBN)
Description
This book brings together all the fundamentals of good cooking -- clearly explained by top chefs and food writers, with plenty of detailed techniques, professional tips, and celebrated recipes. Its 750+ proven recipes cover everything from soups to meats and salads to desserts, and reflect a wide range of cooking styles from Classic French to New American. More than 1400 lavish full-color photographs identify ingredients and tools, demonstrate techniques, and demonstrate plate and buffet presentation. This new edition focuses extensively on healthy cooking techniques, with updated nutrition advice and a nutritional analysis accompanying every recipe. New chapters on Hors d'Oeuvre, canapes, sandwiches and eggs help you perfect the basics or prepare a party. Short essays and notes on food history, food science and food preparation techniques (many contributed by prominent chefs and food writers) make On Cooking far more than an ordinary cooking book.
Reviews / Votes
"This book is simply the best one of its kind. A masterful collection of recipes and step-by-step procedur3es, accompanied by brilliant food photography and lore, it is a must for every kitchen - home or professional." - Noel Cullen, Certified Master Chef, President, American Culinary FederationMore details
Edition
2nd edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 283 mm
Width: 215 mm
Thickness: 41 mm
Weight
2745 gr
ISBN-13
978-0-13-924101-7 (9780139241017)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Book
07/2004
3rd Edition
Pearson
€58.27
Article is exhausted; no reprint
Previous edition
Book
08/1994
Prentice-Hall
€19.78
Article exhausted; check different version
Persons
SARAH R. LABENSKY is Director of the Culinary Arts Institute at Mississippi University for Women, which offers a unique B.S. degree program emphasizing food journalism, food photography, food styling, entrepreneurship, nutrition and wellness. Previously, Chef Labensky was a Professor in the Culinary Arts Program at Scottsdale Community College in Arizona. Labensky is co-author of WEBSTER'S NEW WORLD DICTIONARY OF CULINARY ARTS (Prentice Hall, 1997) and APPLIED MATH FOR FOOD SERVICE (Prentice Hall, 1998). She is currently preparing the companion book ON BAKING: A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS. Chef Labensky is active in the International Association of Culinary Professionals, from which she has earned the designation Certified Culinary Professional, and is a member of The James Beard Foundation, Women Chefs & Restaurateurs and Les Dames d'Escoffier.
ALAN M. "SKIP" HAUSE is now Chef and owner of What's the Occasion? Catering, Inc. in Scottsdale, Arizona. He began his culinary career by graduating with honors on the Dean's List at the Culinary Institute of America. Later, he served with excellence for 16 years as Executive Chef at Continental Catering in Phoenix, Arizona. Active in charity work throughout the Southwest, he has participated in The Scottsdale Culinary Festival, SOS Taste of the Nation, Meals on Wheels at University Studios in Los Angeles, and many other major culinary events.
ALAN M. "SKIP" HAUSE is now Chef and owner of What's the Occasion? Catering, Inc. in Scottsdale, Arizona. He began his culinary career by graduating with honors on the Dean's List at the Culinary Institute of America. Later, he served with excellence for 16 years as Executive Chef at Continental Catering in Phoenix, Arizona. Active in charity work throughout the Southwest, he has participated in The Scottsdale Culinary Festival, SOS Taste of the Nation, Meals on Wheels at University Studios in Los Angeles, and many other major culinary events.
Content
I. PROFESSIONALISM.
1. Professionalism.
2. Food Safety and Sanitation.
3. Nutrition.
4. Recipes and Menus.
II. PREPARATION.
5. Tools and Equipment.
6. Knife Skills.
7. Kitchen Staples.
8. Dairy Products.
III. COOKING.
9. Principles of Cooking.
10. Stocks and Sauces.
11. Soups.
12. Principles of Meat Cookery.
13. Beef.
14. Veal.
15. Lamb.
16. Pork.
17. Poultry.
18. Game.
19. Fish and Shellfish.
20. Eggs.
21. Deep-Frying.
22. Vegetables.
23. Potatoes, Grains, and Pasta.
IV. GARDE MANGER.
24. Salads and Salad Dressings.
25. Fruits.
26. Sandwiches.
27. Charcuterie.
28. Hors D' oeuvre and Canapes.
V. BAKING.
29. Principles of the Bakeshop.
30. Quick Breads.
31. Yeast Breads.
32. Pies, Pastries and Cookies.
33. Cakes and Frostings.
34. Custards, Creams, Frozen Desserts and Sauces.
Appendix I: Professional Organizations.
Appendix II: Measurement and Conversion Charts.
Bibliography and Recommended Reading.
Glossary.
Index.
1. Professionalism.
2. Food Safety and Sanitation.
3. Nutrition.
4. Recipes and Menus.
II. PREPARATION.
5. Tools and Equipment.
6. Knife Skills.
7. Kitchen Staples.
8. Dairy Products.
III. COOKING.
9. Principles of Cooking.
10. Stocks and Sauces.
11. Soups.
12. Principles of Meat Cookery.
13. Beef.
14. Veal.
15. Lamb.
16. Pork.
17. Poultry.
18. Game.
19. Fish and Shellfish.
20. Eggs.
21. Deep-Frying.
22. Vegetables.
23. Potatoes, Grains, and Pasta.
IV. GARDE MANGER.
24. Salads and Salad Dressings.
25. Fruits.
26. Sandwiches.
27. Charcuterie.
28. Hors D' oeuvre and Canapes.
V. BAKING.
29. Principles of the Bakeshop.
30. Quick Breads.
31. Yeast Breads.
32. Pies, Pastries and Cookies.
33. Cakes and Frostings.
34. Custards, Creams, Frozen Desserts and Sauces.
Appendix I: Professional Organizations.
Appendix II: Measurement and Conversion Charts.
Bibliography and Recommended Reading.
Glossary.
Index.