ISBN-10:
0134441907
ISBN-13:
9780134441900
Pub. Date:
02/01/2018
Publisher:
Pearson Education
On Cooking: A Textbook of Culinary Fundamentals / Edition 6

On Cooking: A Textbook of Culinary Fundamentals / Edition 6

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Overview

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Product Details

ISBN-13: 9780134441900
Publisher: Pearson Education
Publication date: 02/01/2018
Series: What's New in Culinary & Hospitality Series
Edition description: New Edition
Pages: 1216
Sales rank: 284,759
Product dimensions: 9.10(w) x 10.90(h) x 1.70(d)

About the Author


Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author, and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was Founding Director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.

Alan M. Hause is a graduate of the Culinary Institute of America in Hyde Park, NY. Upon graduation, Chef Hause worked in both restaurants and hotels before settling in Arizona. For the past 20 years he has owned and operated Fabulous Food Fine Catering and Events. He also launched and operates Gertrude’s Restaurant at the Desert Botanical Garden in Phoenix. Chef Hause is involved in day-to-day food production, planning and execution of catered events, as well as overseeing restaurant operations.

Priscilla A. Martel is a professional chef, educator and food writer with a special interest in Mediterranean cuisines, artisan baking, and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus, and marketing programs.

Table of Contents

PART 1: PROFESSIONALISM
1. Professionalism
2. Food Safety and Sanitation
3. Nutrition
4. Menus and Recipes

PART 2: PREPARATION
5. Tools and Equipment
6. Knife Skills
7. Flavors and Flavorings
8. Dairy Products
9. Mise en Place

PART 3: COOKING
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
24. Healthy Cooking and Special Diets

PART 4: GARDE MANGER
25. Salads and Salad Dressings
26. Fruits
27. Sandwiches
28. Charcuterie
29. Hors d’Oeuvre and Canapés

PART 5: BAKING
30. Principles of the Bakeshop
31. Quick Breads
32. Yeast Breads
33. Pies, Pastries and Cookies
34. Cakes and Frostings
35. Custards, Creams, Frozen Desserts and Sauces

PART 6: PRESENTATION
36. Plate Presentation
37. Buffet Presentation

Appendix I. Measurement and Conversion Charts
Appendix II. Fresh Locally-grown Produce Availability Chart

Customer Reviews