On Cooking
Techniques From Expert Chefs, Trade Version
3rd Edition
Published on 26. July 2004
Book
Hardback
1200 pages
978-0-13-061865-8 (ISBN)
Description
On Cooking is essentially an entire cooking course contained within an 1152 page book. This encyclopedic culinary book covers every imaginable topic from identification of foods, to demonstrating how to properly hold a knife to techniques and procedures (like cutting vegetables and grilling meats to roasting poultry and preparing sauces) and most importantly, creation of successful recipes. Many of the 750 recipes have step-by-step procedural photo sequences to assist the aspiring home chef. The recipe variety and complexity are one of the book's hallmarks. Basic recipes from collard greens and meatloaf to classic dishes like Crabcakes Benedict, as well as, new-style cooking like Duck Prosciutto with Fresh Mango being fine examples of the depth and breadth of recipe content.
More details
Edition
3rd edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Weight
2844 gr
ISBN-13
978-0-13-061865-8 (9780130618658)
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
Previous edition
Sarah R. Labensky | Steven R. Labensky | Alan M. Hause
On Cooking (Trade Version)
Techniques from Expert Chefs, Volume 1
Book
07/1998
2nd Edition
Pearson
€43.39
Article exhausted; check for reprint
Persons
Sarah Labensky is a cookbook author, academic administrator, cooking teacher, working caterer, industry consultant, active community volunteer, and passionate culinary professional. Chef Sarah is Founding Director of the Culinary Arts Institute at Mississippi University for Women. Prior to joining MUW's faculty, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.
Chef Sarah is active in numerous professional organizations. A member of the Board of Directors of the International Association of Culinary Professionals (IACP), she was recently elected as that Association's Secretary-Treasurer. Chef Sarah is also a member of The American Culinary Federation, The James Beard Foundation and Les Dames d'Escoffier.
Chef Sarah is active in numerous professional organizations. A member of the Board of Directors of the International Association of Culinary Professionals (IACP), she was recently elected as that Association's Secretary-Treasurer. Chef Sarah is also a member of The American Culinary Federation, The James Beard Foundation and Les Dames d'Escoffier.
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.
9. Mise en Place.
III. COOKING.
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.
Appendix I. Professional Organizations.
Appendix II. Measurement and Conversion Charts.
Appendix III. Seasonal Availability of Produce.
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.
9. Mise en Place.
III. COOKING.
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.
Appendix I. Professional Organizations.
Appendix II. Measurement and Conversion Charts.
Appendix III. Seasonal Availability of Produce.
Bibliography and Recommended Reading.
Glossary.
Index.