On Cooking

A Textbook of Culinary Fundamentals (with software)

Sarah R. Labensky, Alan M. Hause, Software Sierra (Autoren)

Media-Kombination

1232 Seiten

2004 | 3rd edition
Pearson
978-0-13-060628-0 (ISBN)

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On Cooking

Sarah R. Labensky, Alan M. Hause, Steven R. Labensky, Priscilla A. Martel

2006

Sonstige Produkte | Media-Kombination

128, ³⁰ €

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An introduction to cooking and food preparation covers such topics as professionalism, food safety, nutrition, recipes and menus, tools and equipment, and food presentation.

Comprehensive and well-written, On Cooking 3rd edition is essentially a complete cooking course in a textbook format. 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. Approximately 150 new recipes with increased emphasis on basic, competency-based culinary skills. Includes recipe variations, nutritional analysis updated guidelines. Over 300 new color photos—dynamic visuals include step-by-step photos showing cooking concepts/techniques with corresponding recipes for immediate applications & reinforcement and plate presentations, photo Ids, equipment.

I. PROFESSIONALISM. 1. Professionalism. 2. Food Safety and Sanitation. 3. Nutrition. 4. Recipes and Menus. II. PREPARATION. 5. Tools and Equipment. 6. Knife Skills. 7. Kitchen Staples. 8. Dairy Products. III. COOKING. 9. Mise en Place. 10. Principles of Cooking. 11. Stocks and Sauces. 12. Soups. 13. Principles of Meat Cookery. 14. Beef. 15. Veal. 16. Lamb. 17. Pork. 18. Poultry. 19. Game. 20. Fish and Shellfish. 21. Eggs and Breakfast. 22. Vegetables. 23. Potatoes, Grains and Pasta. IV. GARDE MANGER. 24. Salads and Salad Dressings. 25. Fruits. 26. Sandwiches. 27. Charcuterie. 28. Hors D'Oeuvre and Canapes. V. BAKING. 29. Principles of the Bakeshop. 30. Quick Breads. 31. Yeast Breads. 32. Pies, Pastries and Cookies. 33. Cakes and Frostings. 34. Custards, Creams, Frozen Desserts and Sauces. VI. PRESENTATION. 35. Plate Presentation. 36. Buffet Presentation. Appendix A: Professional Organizations. Appendix B: Measurements and Conversions. Appendix C: Seasonal Availability of Produce. Bibliography and Recommended Reading. Glossary. Index.

Erscheint lt. Verlag	2.11.2004
Sprache	englisch
Gewicht	3039 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-13-060628-6 / 0130606286
ISBN-13	978-0-13-060628-0 / 9780130606280
Zustand	Neuware