On Cooking
A Textbook of Culinary Fundamentals (with software)
3rd Edition
Published on 2. November 2004
Book
Mixed media product
1232 pages
978-0-13-060628-0 (ISBN)
Description
Comprehensive and well-written, On Cooking 3rd edition is essentially a complete cooking course in a textbook format. 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. Approximately 150 new recipes with increased emphasis on basic, competency-based culinary skills. Includes recipe variations, nutritional analysis updated guidelines. Over 300 new color photos-dynamic visuals include step-by-step photos showing cooking concepts/techniques with corresponding recipes for immediate applications & reinforcement and plate presentations, photo Ids, equipment.
More details
Edition
3rd edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
College/higher education
Weight
3039 gr
ISBN-13
978-0-13-060628-0 (9780130606280)
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: United States Edition
Book
03/2006
4th Edition
Pearson
€119.03
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.