On Cooking
A Textbook of Culinary Fundamentals
2nd Edition
Published on 17. July 1998
Book
Hardback
1157 pages
978-0-13-862640-2 (ISBN)
Description
For introductory Food Preparation courses in general culinary arts 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 student chef. 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.
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 student chef. 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
2nd edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 284 mm
Width: 216 mm
Thickness: 45 mm
Weight
2800 gr
ISBN-13
978-0-13-862640-2 (9780138626402)
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
Book
07/1994
Pearson
Unfortunately, price unknown
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. 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.
VI. PRESENTATION.
35. Plate Presentation.
36. Buffet Presentation.
Appendix 1. Professional Organizations.
Appendix 2. Measurements and Conversions.
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.
VI. PRESENTATION.
35. Plate Presentation.
36. Buffet Presentation.
Appendix 1. Professional Organizations.
Appendix 2. Measurements and Conversions.
Bibliography and Recommended Reading.
Glossary.
Index.