On Cooking

Chef Sarah Labensky , CCP was Founding Director of the Culinary Arts Institute at Mississippi University for Women. She taught cooking and management courses, and administered the school’s four-year baccalaureate degree program in Culinary Arts. Prior to joining MUW’s faculty, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.  In April 2006, Sarah purchased The Front Door and Back Door restaurants, located in downtown Columbus, MS. She quickly expanded the operation to add a gourmet retail shop and an evening fine dining restaurant. Sarah purchased The Green Olive Italian Restaurant, located in northwest Columbus, MS in September 2006.   She is active in several professional organizations and is a Past President of the 4,000-member International Association of Culinary Professionals.      In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University. She also holds a B.S. degree in Political Science and Public Administration from Murray (Kentucky) State University and a Culinary Certificate from Scottsdale (Arizona) Community College. She has been repeatedly included in Marquis’ Who’s Who in the World, Who’s Who in America and Who’s Who of American Women.  Sarah is originally from Murray, Kentucky, and has also lived in Phoenix and Nashville.  In addition to good food, Chef Sarah is passionate about travel and animals. She is Mom to three Rhodesian Ridgebacks, two Weimaraners and four cats of questionable pedigree.        Priscilla Martell is a graduate of Brown University, and currently operates a consulting business called All About Food, that services the food, baking and restaurant industries. She’s a prolific freelance writer, and her articles have appeared in a number of newspapers and magazines such as Cooking Light, Food and Wine and Flavor & Menu magazine.  She also works with the American Almond Products Company as Culinary Research Director and she has taught as an adjunct at Connecticut Culinary Academy and Boston University.  She and and her husband Chalie van Over opened and ran an award winning restaurant for a number of years in their hometown of Chester Ct. called Restaurant du Village       Allen “Skip “ Hause “ Is co-owner and directing executive of Fabulous Food, which he and his wife founded in 1995 to fulfill their vision of unique custom catering. A graduate of New York’s renowned Culinary Institute of America, Hause has stellar credentials in all facets of the culinary world. His experience includes the noted Williamsburg Inn (Williamsburg, VA), corporate work for Omni International Hotels (Atlanta, GA), and 16 years as Executive Chef for a leading Phoenix catering company.  As Fabulous Food’s Executive Chef, Skip Hause oversees all aspects of the business. He is ably assisted by an exceptional kitchen and planning staff, whose combined talents is the reason the company earns its name in both taste and presentation.  

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