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On Cooking: A Textbook of Culinary Fundamentals, 4th Edition, by Sarah R. Labensky, Alan M. Hause, Steven R. Labensky, Priscilla A. Martel
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Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, 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. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.
- Sales Rank: #311255 in Books
- Published on: 2006-02-10
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 11.14" h x 2.36" w x 8.44" l, 1.10 pounds
- Binding: Hardcover
- 1440 pages
From the Back Cover
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.
About the Author
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.�
Most helpful customer reviews
0 of 0 people found the following review helpful.
Loved it!
By S. CUSTOMER
I love this book. I couldn't afford culinary school but friends of mine told me this was the textbook they learned with. I feel like I learned A LOT and there are tons of recipes. There are special symbols that designate recipes healthy and vegetarian which help. I ordered this textbook and The Professional Chef by the C.I.A and found this one much more accessible. This is a textbook so it's really meant for people who want comprehensive knowledge of cooking. It's too dense for people who just want a few home cooking tips.
It also came with a practice CD ROM so you can practice your skills! I was pleasantly surprised by the CD when I got it. It also has videos of the skills being performed.
0 of 0 people found the following review helpful.
It's a great basic text
By Tyler
This was my culinary school text book. I now use lend it to the people who work with me who want to learn and grow in the field. It's a great basic text, with comprehensive easy to understand information.
0 of 0 people found the following review helpful.
great guide, highly recommend
By Yi
great guide book of culinary arts basic, pretty much covered everything you need to know about kitchen as a noob
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