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On Cooking: A Textbook of Culinary Fundamentals (Myculinarylab)

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On Cooking: A Textbook of Culinary Fundamentals (Myculinarylab) Cover

 

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  -- This is a student supplement associated with:

On Cooking: A Textbook of Culinary Fundamentals, 5/e

Sarah R. Labensky

Priscilla R. Martel

Alan M. Hause, Fabulous Food

Synopsis:

This package contains the following components: 0131195786: DVD - Knife Skills 0131716727: Prentice Hall Dictionary of Culinary Arts, The: Academic Version 0135101530: MyCulinaryLab 013715576X: On Cooking: A Textbook of Culinary Fundamentals 0131579231: On Baking: A Textbook of Baking and Pastry Fundamentals 0131713329: Cooking Techniques DVD 0132557800: MasterCook 11

Synopsis:

  0132111985 / 9780132111980 On Cooking: A Textbook of Culinary Fundamentals & Study Guide for On Cooking Package

 

Package consists of:   

0135108896 / 9780135108895 Study Guide for On Cooking: A Textbook of Culinary Fundamentals

013715576X / 9780137155767 On Cooking: A Textbook of Culinary Fundamentals

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.  \''

Table of Contents

Part 1   PROFESSIONALISM

Chapter 1          Professionalism

Chapter 2          Food Safety and Sanitation

Chapter 3          Menus and Recipes

Part 2   PREPARATION

Chapter 4          Tools and Equipment

Chapter 5          Knife Skills

Chapter 6          Flavors + Flavorings

Chapter 7          Dairy Products

Chapter 8          Mise en Place

Part 3   COOKING

Chapter 9          Principles of Cooking

Chapter 10        Stocks and Sauces

Chapter 11        Soups

Chapter 12        Principles of Meat Cookery

Chapter 13        Beef

Chapter 14        Veal

Chapter 15        Lamb

Chapter 16        Pork

Chapter 17        Poultry

Chapter 18        Game

Chapter 19        Fish + Shellfish

Chapter 20        Eggs + Breakfast

Chapter 21        Vegetables

Chapter 22        Potatoes, Grains and Pasta

Chapter 23        Healthy Cooking

Part 4   GARDE MANGER

Chapter 24        Salads and Salad Dressings

Chapter 25        Fruits

Chapter 26        Sandwiches

Chapter 27        Charcuterie

Chapter 28        Hors d’Oeuvre and Canapés

Part 5   BAKING

Chapter 29        Principles of the Bakeshop

Chapter 30        Quick Breads

Chapter 31        Yeast Breads

Chapter 32        Pies, Pastries and Cookies

Chapter 33        Cakes and Frostings

Chapter 34        Custards, Creams, Frozen Desserts + Sauces

Part 6   PRESENTATION

Chapter 35        Plate Presentation

Chapter 36        Buffet Presentation

AP 1     Professional Organizations

AP 2     Measurement and Conversion Charts

AP 3     Fresh Produce Availability Chart

AP 4     Bibliography and Recommended Reading

            Glossary

            Index

 

Product Details

ISBN:
9780137155767
Author:
Labensky, Sarah R.
Publisher:
Prentice Hall
Author:
Van Damme, Eddy
Author:
Labensky, Steven R.
Author:
Martel, Priscilla A.
Author:
Eddy Van Damme
Author:
Martel, Pricilla R.
Author:
Martel, Priscilla
Author:
Martel, Priscilla R.
Author:
Hause, Alan M.
Subject:
Cookery
Subject:
General
Subject:
Methods - Beginner's Cookery
Subject:
General Cooking
Subject:
Cooking and Food-Beginning
Subject:
Cooking and Food-Miscellaneous Methods
Subject:
Hospitality, Travel & Tourism
Subject:
Desserts
Copyright:
Edition Description:
Trade paper
Series:
MyCulinaryLab Series
Publication Date:
January 2010
Binding:
HARDCOVER
Grade Level:
College/higher education:
Language:
English
Illustrations:
Y
Pages:
1224
Dimensions:
11 x 9 x 1.8 in 3175 gr

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Related Subjects

Business » Management
Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General

On Cooking: A Textbook of Culinary Fundamentals (Myculinarylab) New Hardcover
0 stars - 0 reviews
$153.80 In Stock
Product details 1224 pages Prentice Hall - English 9780137155767 Reviews:
"Synopsis" by , This package contains the following components: 0131195786: DVD - Knife Skills 0131716727: Prentice Hall Dictionary of Culinary Arts, The: Academic Version 0135101530: MyCulinaryLab 013715576X: On Cooking: A Textbook of Culinary Fundamentals 0131579231: On Baking: A Textbook of Baking and Pastry Fundamentals 0131713329: Cooking Techniques DVD 0132557800: MasterCook 11
"Synopsis" by ,

  0132111985 / 9780132111980 On Cooking: A Textbook of Culinary Fundamentals & Study Guide for On Cooking Package

 

Package consists of:   

0135108896 / 9780135108895 Study Guide for On Cooking: A Textbook of Culinary Fundamentals

013715576X / 9780137155767 On Cooking: A Textbook of Culinary Fundamentals

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