On Cooking
A Textbook of Culinary Fundamentals
3rd Edition
Published on 18. November 2002
Book
Hardback
1216 pages
978-0-13-045241-2 (ISBN)
Description
For introductory food preparation courses in culinary arts hospitality management, and food and beverage programs. 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 students. 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.
Reviews / Votes
For introductory food preparation courses in culinary arts hospitality management, and food and beverage programs. 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 students. 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.More details
Edition
3rd edition
Language
English
Place of publication
Upper Saddle River
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 280 mm
Width: 216 mm
Thickness: 50 mm
Weight
2960 gr
ISBN-13
978-0-13-045241-2 (9780130452412)
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 R. Labensky | Alan M. Hause | Steven R. Labensky
On Cooking
A Textbook of Culinary Fundamentals: International Edition
Book
06/2009
4th Edition
Pearson
€119.03
Article exhausted; check for reprint
Previous edition
Sarah R. Labensky | Alan M. Hause
On Cooking and MasterCook CD Package
Book
02/2002
2nd Edition
Prentice Hall
€79.55
Article exhausted; check for reprint
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. Mise en Place. 10. Principles of Cooking. 11. Stocks and Sauces. 12. Soups. 13. Principles of Meat Cookery. 14. Beef. 15. Veal. 16. Lamb. 17. Pork. 18. Poultry. 19. Game. 20. Fish and Shellfish. 21. Eggs and Breakfast. 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. VI. PRESENTATION. 35. Plate Presentation. 36. Buffet Presentation. Appendix A: Professional Organizations. Appendix B: Measurements and Conversions. Appendix C: Seasonal Availability of Produce. Bibliography and Recommended Reading. Glossary. Index.