On Cooking: A Textbook of Culinary Fundamentals : Study Guide - Softcover

Hause, Alan M.; Labensky, Sarah R.; Stamm, Christine; Cullen, Linda

Softcover

ISBN 10: 013973256X ISBN 13: 9780139732560

Publisher: Pearson College Div, 1999

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.

About this title

From the Publisher

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this introduction to cooking and food preparation presents information that is relevant to today's student chef. It emphasizes an understanding of cooking fundamentals, focuses on the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food chemistry.

From the Back Cover

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, On Cooking emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients and provides information on other relevant topics such as culinary history and food science.

KEY FEATURES

• Over 1800 original color photographs and line drawings illustrate preparation and presentation techniques and identify fresh foods and ingredients, tools, and equipment.
• New chapter on Mise en Place explains this important professional conceit and illustrates basic techniques.
• Expanded Principles of Cooking chapter provides step-by-step photographs and explanations for each cooking method.
• Essays and recipes from over 50 prominent chefs, food writers, and food producers allow readers to benefit from the combined expertise of these professionals.
• Over 750 proven, tested recipes from the authors and from numerous chefs working in culinary schools, restaurants, and hotels throughout the country are included. New recipes focus on classic dishes and competency-based skills, giving beginning cooks a strong foundation on which to build.

Edition details

• Publisher: Pearson College Div
• Publication date: 1999
• Language: English
• ISBN 10: 013973256X
• ISBN 13: 9780139732560
• Binding: Paperback
• Edition number: 2
• Number of pages: 264