On cooking : a textbook of culinary fundamentals / Sarah R. Labensky, CCP, Alan M. Hause, Priscilla A. Martel ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram
Book | Pearson | 2015 | Fifth edition update.
Available at FVTC Reserve at Circulation Desk (TX651.L328 2015)

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FVTC Reserve at Circulation Desk TX651.L328 2015 Lib Use Only
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Edition
Fifth edition update.
Description
xxxviii, 1181 pages : color illustrations ; 29 cm
Bibliography
Includes bibliographical references (pages 1145-1149) and index.
Contents
Professionalism -- Food safety and sanitation -- Menus and recipes -- Tools and equipment -- Knife skills -- Flavors and flavorings -- Dairy products -- Mise en place -- 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 -- Healthy cooking -- Salads and salad dressings -- Fruits -- Sandwiches -- Charcuterie -- Hors d’oeuvre and canapés -- Principles of the bakeshop -- Quick breads -- Yeast breads -- Pies, pastries and cookies -- Cakes and frostings -- Custards, creams, frozen desserts and dessert sauces -- Plate presentation -- Buffet presentation.
Summary
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text?s time-tested approach is further enhanced with MyCulinaryLab?, a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab? enables you to study and master content online?in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional? Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts.
Subject
Added Author
Hause, Alan M.
Martel, Priscilla.
Continued By
NO HOLDINGS IN WFB - 81 OTHER HOLDINGS
ISBN
0133458555 (alk. paper)
9780133458558 (alk. paper)
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