On Cooking: A Textbook of Culinary Fundamentals "To Go" / Edition 5

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

Overview

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.

Product Details

ISBN-13:	9780135118054
Publisher:	Pearson
Publication date:	02/03/2010
Edition description:	Older Edition
Pages:	912
Product dimensions:	9.00(w) x 10.80(h) x 1.20(d)

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; 4^th 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.

Table of Contents

Part 1 Professionalism

Chapter 1 Professionalism

Chapter 2 Food Safety and Sanitation

Chapter 3 Nutrition

Chapter 4 Menus and Recipes

Part 2 Preparation

Chapter 5 Tools and Equipment

Chapter 6 Knife Skills

Chapter 7 Flavors and Flavoring

Chapter 8 Dairy Products

Chapter 9 Mise en Place

Part 3 Cooking

Chapter 10 Principles of Cooking

Chapter 11 Stocks and Sauces

Chapter 12 Soups

Chapter 13 Principles of Meat Cookery

Chapter 14 Beef

Chapter 15 Veal

Chapter 16 Lamb

Chapter 17 Pork

Chapter 18 Poultry

Chapter 19 Game

Chapter 20 Fish and Shellfish

Chapter 21 Eggs and Breakfast

Chapter 22 Vegetables

Chapter 23 Potatoes, Grains and Pasta

Chapter 24 Vegetarian Cooking

Part 4 Garde Manger

Chapter 25 Salads and Salad Dressings

Chapter 26 Fruits

Chapter 27 Sandwiches

Chapter 28 Charcuterie

Chapter 29 Hors D’Oeuvre and Canapés

Part 5 Baking

Chapter 30 Principles of the Bakeshop

Chapter 31 Quick Breads

Chapter 32 Yeast Breads

Chapter 33 Pies, Pastries and Cookies

Chapter 34 Cakes and Frostings

Chapter 35 Custards, Creams, Frozen Desserts and Sauces

Part 6 Presentation

Chapter 36 Plate Presentation

Chapter 37 Buffet Presentation

Appendix I Professional Organizations

Appendix II Measurement and Conversion Charts

Appendix III Fresh Produce Availability chart

Bibliography and Recommended Reading

Glossary

Index