Synopses & Reviews
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, and now offering a strong Media Program,"
On Cooking, 4/e "emphasizes an understanding of cooking fundamentals, explores the contemporary dining option of vegetarian cooking, discusses nutrition and special health issues, and provides information on other relevant topics such as culinary history and food science. Features:
- Test Kitchen Program offers over 140 in-chapter recipes tested by culinary schools assures recipe accuracy.
- Approximately 50 new recipes and expanded recipe variations add greater variety of recipes and offer additional basic, competency-based recipes.
- A strong Media Program packaged with each text includes:
DVD ROM an interactive assessment tool Cost Genie CD a cost management tool.
- New chapter Flavor and Flavorings explores distinguishing and understanding how flavoring affects taste & smell of foods; helps students develop flavor perception and be able to describe tastes.
- New section on the Flavors of Wine and Spirits located within the Flavors and Flavoring chapter identifies the major wine varieties and illustrates how to use wines and spirits in cooking.
- New chapter Vegetarian Cooking brings into focus an important contemporary dining option.
- Over 1800 original color photographs and line drawings illustrate preparation and presentation techniques and identify fresh foods and ingredients, tools, and equipment.
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.
Synopsis
This package contains the following components:
0131713272 / 9780131713277 On Cooking: A Textbook of Culinary Fundamentals
0131713329 / 9780131713321 Cooking Techniques DVD
Synopsis
This package contains the following components:
0131713272 / 9780131713277 On Cooking: A Textbook of Culinary Fundamentals
0131713329 / 9780131713321 Cooking Techniques DVD
Synopsis
This package contains the following components:
-0131713272: On Cooking: A Textbook of Culinary Fundamentals
-0131716727: Prentice Hall Dictionary of Culinary Arts, The: Academic Version
-0131713388: Study Guide
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
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Part 1 Professionalism
Chapter 1 Professionalism
Chapter 2 Food Safety and Sanitation
Chapter 3 Nutrition
Chapter 4 Menus and Recipes
Part 2 Preparation
Chapter 5 Tools and Equipment
Chapter 6 Knife Skills
Chapter 7 Flavors and Flavoring
Chapter 8 Dairy Products
Chapter 9 Mise en Place
Part 3 Cooking
Chapter 10 Principles of Cooking
Chapter 11 Stocks and Sauces
Chapter 12 Soups
Chapter 13 Principles of Meat Cookery
Chapter 14 Beef
Chapter 15 Veal
Chapter 16 Lamb
Chapter 17 Pork
Chapter 18 Poultry
Chapter 19 Game
Chapter 20 Fish and Shellfish
Chapter 21 Eggs and Breakfast
Chapter 22 Vegetables
Chapter 23 Potatoes, Grains and Pasta
Chapter 24 Vegetarian Cooking
Part 4 Garde Manger
Chapter 25 Salads and Salad Dressings
Chapter 26 Fruits
Chapter 27 Sandwiches
Chapter 28 Charcuterie
Chapter 29 Hors D’Oeuvre and Canapés
Part 5 Baking
Chapter 30 Principles of the Bakeshop
Chapter 31 Quick Breads
Chapter 32 Yeast Breads
Chapter 33 Pies, Pastries and Cookies
Chapter 34 Cakes and Frostings
Chapter 35 Custards, Creams, Frozen Desserts and Sauces
Part 6 Presentation
Chapter 36 Plate Presentation
Chapter 37 Buffet Presentation
Appendix I Professional Organizations
Appendix II Measurement and Conversion Charts
Appendix III Fresh Produce Availability chart
Bibliography and Recommended Reading
Glossary
Index \n
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