Synopses & Reviews
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. Exciting, new features to this updated edition include:
- Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets.
- Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs.
- Updated concept changes to meet the Food Code revision (Chapter 20)
- Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts
This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.
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
Synopsis
This package contains the following components:
-0132557800: MasterCook 11
-0135108896: Study Guide for On Cooking: A Textbook of Culinary Fundamentals
-013715576X: On Cooking: A Textbook of Culinary Fundamentals
-0135101530: MyCulinaryLab
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