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9780130618658

On Cooking: Techniques From Expert Chefs, Trade Version

by ;
  • ISBN13:

    9780130618658

  • ISBN10:

    0130618659

  • Edition: 3rd
  • Format: Hardcover
  • Copyright: 2003-01-01
  • Publisher: Prentice Hall
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List Price: $49.95

Summary

"On Cooking" assembles the fundamental information cooks need to know--all clearly explained by top chefs--plus detailed techniques, pro tips, and over 750 recipes that cover everything from soups to meats to salads and desserts. 1,400+ color photos.

Table of Contents

PART 1 Professionalism
Professionalism
1(14)
Food Safety and Sanitation
15(20)
Nutrition
35(18)
Menus and Recipes
53(16)
PART 2 Preparation
Tools and Equipment
69(26)
Knife Skills
95(16)
Kitchen Staples
111(32)
Dairy Products
143(20)
Mise en Place
163(12)
PART 3 Cooking
Principles of Cooking
175(20)
Stocks and Sauces
195(52)
Soups
247(38)
Principles of Meat Cookery
285(28)
Beef
313(24)
Veal
337(22)
Lamb
359(26)
Pork
385(22)
Poultry
407(68)
Game
475(22)
Fish and Shellfish
497(90)
Eggs and Breakfast
587(28)
Vegetables
615(70)
Potatoes, Grains and Pasta
685(60)
PART 4 Grade Manger
Salads and Salad Dressings
745(42)
Fruits
787(40)
Sandwiches
827(26)
Charcuterie
853(38)
Hors D'Oeuvre and Canapes
891(34)
PART 5 Baking
Principles of the Bakeshop
925(22)
Quick Breads
947(18)
Yeast Breads
965(30)
Pies, Pastries and Cookies
995(52)
Cakes and Frostings
1047(42)
Custards, Creams, Frozen Desserts and Sauces
1089(35)
Appendix I Professional Organizations 1124(2)
Appendix II Measurement and Conversion Charts 1126(3)
Appendix III Fresh Produce Availability Chart 1129(3)
Bibliography and Recommended Reading 1132(5)
Glossary 1137(22)
Index 1159

Supplemental Materials

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