On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
by Sarah R. Labensky, Alan M. Hause
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Book Summary Information
Author: Alan M. Hause, Sarah R. LabenskyEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2002-07-19
ISBN: 0130452416
Number of pages: 1216
Publisher: Prentice Hall
Book Reviews of On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
Book Review: Does exactly what it says on the tin...
Summary: 5 Stars
This is the Basic Skills text book at the Culinary Institute of Las Vegas, and it is GREAT! It breaks down the basics of cooking by food item (poultry, starches, breakfast, etc.), but then each chapter is subdivided into cooking methods (braising, roasting, etc). There are handy tables for cooking times, properties and suggested cooking methods as well. The recipes are tried and true, but they also work extremely well as the foundation for anything you want to create! The beginning of the book gives good information on the history of chefs that have molded modern cuisine as well as kitchen equipment, knives, basic knife skills and seasonings.
Highly reccomended by this die-hard culinry student!I often refer back to this book when looking for alternate recipes in my current classes as this is, by far, the most outstanding book I've purchased for school.
Summary of On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
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.Children's Books
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