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On Cooking : A Textbook of Culinary Fundamentals,9780131713277
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On Cooking : A Textbook of Culinary Fundamentals

by ; ; ;
Edition:
4th
ISBN13:

9780131713277

ISBN10:
0131713272
Format:
Hardcover
Pub. Date:
1/31/2006
Publisher(s):
Prentice Hall
List Price: $154.00

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This is the 4th edition with a publication date of 1/31/2006.
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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.

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Summary

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. KEY 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.

Author Biography

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

Professionalism
Professionalism
Food Safety and Sanitation
Nutrition
Menus and Recipes
Preparation
Tools and Equipment
Knife Skills
Flavors and Flavoring
Dairy Products
Mise en Place
Cooking
Principles of Cooking
Stocks and Sauces
Soups
Principles of Meat Cookery
Beef
Veal
Lamb
Pork
Poultry
Game
Fish and Shellfish
Eggs and Breakfast
Vegetables
Potatoes, Grains and Pasta
Vegetarian Cooking
Garde Manger
Salads and Salad Dressings
Fruits
Sandwiches
Charcuterie
Hors DOeuvre and Canapes
Baking
Principles of the Bakeshop
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts and Sauces
Presentation
Plate Presentation
Buffet Presentation
Professional Organizations
Measurement and Conversion Charts
Fresh Produce Availability chart
Bibliography and Recommended Reading
Glossary
Index
Table of Contents provided by Publisher. All Rights Reserved.


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