On Cooking: A Textbook Of Culinary Fundamentals
Labensky, Sarah R.,Hause, Alan M.,Labensky, Steven,Martel, Priscilla
ISBN 10: 0131713272 ISBN 13: 9780131713277
Published by Pearson College Div, 2006
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About this Item
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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.
About the Author:
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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Bibliographic Details
Title: On Cooking: A Textbook Of Culinary ...
Publisher: Pearson College Div
Publication Date: 2006
Binding: hardcover
Condition: Acceptable
Edition: 4th Edition
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On Cooking: A Textbook Of Culinary Fundamentals
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ISBN 10: 0131713272
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On Cooking: A Textbook Of Culinary Fundamentals
Published by
Pearson College Div (edition 4th), 2006
ISBN 10: 0131713272
ISBN 13: 9780131713277
Used
Hardcover
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On Cooking: A Textbook Of Culinary Fundamentals
Published by
Pearson College Div (edition 4th), 2006
ISBN 10: 0131713272
ISBN 13: 9780131713277
Used
Hardcover
Seller: BooksRun, Philadelphia, PA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Fair. 4th. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way. Seller Inventory # 0131713272-7-1
Stock Image
On Cooking: A Textbook Of Culinary Fundamentals
Published by
Pearson College Div (edition 4th), 2006
ISBN 10: 0131713272
ISBN 13: 9780131713277
Used
Hardcover
Seller: BooksRun, Philadelphia, PA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Fair. 4th. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way. Seller Inventory # 0131713272-7-1-13