On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)

Labensky, Sarah R.; Hause, Alan M.

ISBN 10: 0130452416 / ISBN 13: 9780130452412

Published by Prentice Hall, 2002

About this Item

Moderate shelf/edge wear, binding tight. Contains some sporadic highlighting throughout, light soiling along the sides, corners slightly bumped still in very good shape.

Seller Inventory # 43978-070915100

Bibliographic Details

• Title: On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
• Publisher: Prentice Hall
• Publication Date: 2002
• Language: English
• ISBN 10: 0130452416
• ISBN 13: 9780130452412
• Binding: Hardcover
• Illustrator: Quattrone, Stacey Winters; Ingram, William E.
• Edition: 3rd Edition
• Condition: Good

About this title

Synopsis

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.

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.