On Cooking A Textbook of Culinary Fundamentals 3rd Edition Sarah R Labensky

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Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
Book Title
On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
ISBN
9780130452412
Subject Area
Cooking
Publication Name
On Cooking : a Textbook of Culinary Fundamentals
Publisher
Prentice Hall PTR
Item Length
11.2 in
Subject
Methods / General, General
Publication Year
2002
Type
Textbook
Format
Hardcover
Language
English
Item Height
1.9 in
Author
Sarah R. Labensky, Steven Labensky, Alan M. Hause
Item Weight
103.5 Oz
Item Width
8.6 in
Number of Pages
1216 Pages
Category

About this product

Product Identifiers

Publisher
Prentice Hall PTR
ISBN-10
0130452416
ISBN-13
9780130452412
eBay Product ID (ePID)
128437101

Product Key Features

Number of Pages
1216 Pages
Language
English
Publication Name
On Cooking : a Textbook of Culinary Fundamentals
Publication Year
2002
Subject
Methods / General, General
Type
Textbook
Subject Area
Cooking
Author
Sarah R. Labensky, Steven Labensky, Alan M. Hause
Format
Hardcover

Dimensions

Item Height
1.9 in
Item Weight
103.5 Oz
Item Length
11.2 in
Item Width
8.6 in

Additional Product Features

Edition Number
3
Intended Audience
College Audience
LCCN
2005-055287
Dewey Edition
22
Reviews
"This book is simply the best one of its kind. A masterful collection of reliable recipes and step-by-step procedures, accompanied by brilliant food photography and lore, it is a must for every kitchen-home or professional." -- Dr. Noel Cullen, Certified Master Chef and Past President, American Culinary Federation "On Cooking has everything a culinary student or young chef needs-clear, close-up photos, basic butchery, principles of the bake shop and magnificent dessert presentations. For working professionals, it is a gold mine of invaluable tables and charts and hard-to-find information. Best of all, On Cooking provides all of this priceless information in one single book. I predict that it won't take long for a professional chef's copy to get that battered, grease-stained, much-used look." -- Shirley O. Corriher, CCP cooking teacher and author of CookWise, " This book is simply the best one of its kind. A masterful collection of reliable recipes and step-by-step procedures, accompanied by brilliant food photography and lore, it is a must for every kitchen-home or professional. " — Dr. Noel Cullen, Certified Master Chef and Past President,American Culinary Federation " On Cooking has everything a culinary student or young chef needs-clear, close-up photos, basic butchery, principles of the bake shop and magnificent dessert presentations. For working professionals, it is a gold mine of invaluable tables and charts and hard-to-find information. Best of all,On Cookingprovides all of this priceless information in one single book. I predict that it won't take long for a professional chef's copy to get that battered, grease-stained, much-used look." — Shirley O. Corriher, CCPcooking teacher and author of CookWise, "This book is simply the best one of its kind. A masterful collection of reliable recipes and step-by-step procedures, accompanied by brilliant food photography and lore, it is a must for every kitchen-home or professional." Dr. Noel Cullen, Certified Master Chef and Past President, American Culinary Federation "On Cooking has everything a culinary student or young chef needs-clear, close-up photos, basic butchery, principles of the bake shop and magnificent dessert presentations. For working professionals, it is a gold mine of invaluable tables and charts and hard-to-find information. Best of all, On Cooking provides all of this priceless information in one single book. I predict that it won't take long for a professional chef's copy to get that battered, grease-stained, much-used look." Shirley O. Corriher, CCP cooking teacher and author of CookWise
Illustrated
Yes
Dewey Decimal
641.5
Table Of 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 Canapés. 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.
Synopsis
An introduction to cooking and food preparation covers such topics as professionalism, food safety, nutrition, recipes and menus, tools and equipment, and food presentation., 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 aspiring 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. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry., 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.
LC Classification Number
TX651.L328 2006

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5.0
4 product ratings
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  • by treesh151
    Jan 24, 2018

    Amazing book! Everything you need to know in one place.

    My friend is a chef and he told me that this book "on cooking" and the companion book "on baking" are books that he used at culinary school. These books are thorough detailed and packed with information and recipes as well as the history behind cooking techniques.

    Verified purchase: YesCondition: Pre-OwnedSold by: thrift.books

  • by scyjr
    Sep 01, 2022

    Culinard

    Its a required textbook at Culinard here in AL This is where the chef journey begins.

    Verified purchase: YesCondition: Pre-OwnedSold by: thrift.books

  • by kennetsevr-0
    Nov 07, 2018

    Love it

    Verified purchase: YesCondition: Pre-OwnedSold by: thrift.books

  • by thomalile-0
    Oct 02, 2018

    As advertised!

    As advertised!

    Verified purchase: YesCondition: Pre-OwnedSold by: betterworldbooks

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