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.
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Attractively designed and extensively illustrated with color photographs, line drawings, charts and tables, this contemporary introduction to cooking and the culinary arts focuses on information relevant to today's students. Comprehensive and well written, and now offering a strong Media Program, On Cooking, 4/e emphasizes an understanding of cooking fundamentals, explores the contemporary dining option of vegetarian cooking, discusses nutrition and special health issues, and provides information on other relevant topics such as culinary history and food science.
DVD ROM—an interactive assessment tool
Cost Genie CD—a cost management tool
Sarah R. Labensky, CCP
Chef Sarah is a cookbook author, cooking teacher, former working chef and caterer, active community volunteer and passionate culinary professional. She is currently employed as the Culinary Publications Specialist for FRP (Favorite Recipes Press) in Nashville. She joined FRP after serving as Founding Director of the Culinary Arts Institute at Mississippi University for Women. Previously, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College.
In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University. She also holds a Culinary Certificate from Scottsdale Community College.
Sarah has co-authored or edited almost over a dozen culinary books, including the best-selling On Cooking: A Textbook of Culinary Fundamentals (Prentice Hall, 1995; 4th ed. 2006) and the award-winning On Baking (Prentice Hall, 2005). Sarah is active in numerous professional organizations and is the Immediate Past-President of the IACP.
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Book Description Book Condition: New. Our Ranking is Your Confidence! This is a brand new book! Fast Shipping - Safe and Secure Mailer - Our goal is to deliver a better item than what you are hoping for! If not we will make it right!. Bookseller Inventory # 1XG77X0013PS
Book Description Prentice Hall, 2006. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Part 1 Professionalism Chapter 1 Professionalism Chapter 2 Food Safety and Sanitation Chapter 3 Nutrition Chapter 4 Menus and Recipes Part 2 Preparation Chapter 5 Tools and Equipment Chapter 6 Knife Skills Chapter 7 Flavors and Flavoring Chapter 8 Dairy Products Chapter 9 Mise en Place Part 3 Cooking Chapter 10 Principles of Cooking Chapter 11 Stocks and Sauces Chapter 12 Soups Chapter 13 Principles of Meat Cookery Chapter 14 Beef Chapter 15 Veal Chapter 16 Lamb Chapter 17 Pork Chapter 18 Poultry Chapter 19 Game Chapter 20 Fish and Shellfish Chapter 21 Eggs and Breakfast Chapter 22 Vegetables Chapter 23 Potatoes, Grains and Pasta Chapter 24 Vegetarian Cooking Part 4 Garde Manger Chapter 25 Salads and Salad Dressings Chapter 26 Fruits Chapter 27 Sandwiches Chapter 28 Charcuterie Chapter 29 Hors DOeuvre and Canapes Part 5 Baking Chapter 30 Principles of the Bakeshop Chapter 31 Quick Breads Chapter 32 Yeast Breads Chapter 33 Pies, Pastries and Cookies Chapter 34 Cakes and Frostings Chapter 35 Custards, Creams, Frozen Desserts and Sauces Part 6 Presentation Chapter 36 Plate Presentation Chapter 37 Buffet Presentation Appendix I Professional Organizations Appendix II Measurement and Conversion Charts Appendix III Fresh Produce Availability chart Bibliography and Recommended Reading Glossary Index. Bookseller Inventory # ABE_book_new_0131713272
Book Description Pearson, 2006. Hardcover. Book Condition: New. Bookseller Inventory # P110131713272
Book Description Prentice Hall, 2006. Hardcover. Book Condition: New. book. Bookseller Inventory # 0131713272
Book Description Hardcover. Book Condition: BRAND NEW. BRAND NEW. Fast Shipping. Prompt Customer Service. Satisfaction guaranteed. Bookseller Inventory # 0131713272BNA
Book Description Prentice Hall, 2006. Hardcover. Book Condition: New. 4th. Bookseller Inventory # DADAX0131713272
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97801317132771.0
Book Description Prentice Hall, 2006. Mixed media product. Book Condition: Brand New. 4th edition. 1406 pages. 11.00x8.25x2.25 inches. In Stock. Bookseller Inventory # 4-0131713272