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

About this Item

Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media.

Seller Inventory # CSIV.0131713272.A

Bibliographic Details

• Title: On Cooking: A Textbook Of Culinary Fundamentals
• Publisher: Pearson College Div
• Publication Date: 2006
• Language: English
• ISBN 10: 0131713272
• ISBN 13: 9780131713277
• Binding: Hardcover
• Edition: 4th Edition
• Condition: acceptable

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.

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; 4^th 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.