On Cooking: A Textbook of Culinary Fundamentals, Global Edition
Autor Sarah Labensky, Alan Hause, Priscilla Martelen Limba Engleză Paperback – 9 aug 2022
Market-leading cooking text
For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the hows and whys of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques.
The 6th Edition expands its fundamentals approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs.
MyLab� Culinary is not included. Students, if MyLab Culinary is a recommended/mandatory component of the course, please ask your instructor for the correct ISBN. MyLab Culinary should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information.
| Toate formatele și edițiile | Preț | Express |
|---|---|---|
| Paperback (1) | 463.82 lei 3-5 săpt. | +93.38 lei 10-14 zile |
| Pearson – 9 aug 2022 | 463.82 lei 3-5 săpt. | +93.38 lei 10-14 zile |
| Hardback (1) | 1073.14 lei 3-5 săpt. | |
| Pearson Education – 17 ian 2018 | 1073.14 lei 3-5 săpt. |
Preț: 463.82 lei
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Specificații
ISBN-13: 9781292443751
ISBN-10: 1292443758
Pagini: 1216
Dimensiuni: 230 x 275 x 45 mm
Greutate: 2.66 kg
Ediția:6. Auflage
Editura: Pearson
ISBN-10: 1292443758
Pagini: 1216
Dimensiuni: 230 x 275 x 45 mm
Greutate: 2.66 kg
Ediția:6. Auflage
Editura: Pearson
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Cuprins
PART 1: PROFESSIONALISM
- Professionalism
- Food Safety and Sanitation
- Nutrition
- Menus and Recipes
- Tools and Equipment
- Knife Skills
- Flavors and Flavorings
- Dairy Products
- Mise en Place PART 3: COOKING
- 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 and Special Diets PART 4: GARDE MANGER
- Salads and Salad Dressings
- Fruits
- Sandwiches
- Charcuterie
- Hors dOeuvre and Canap�s PART 5: BAKING
- Principles of the Bakeshop
- Quick Breads
- Yeast Breads
- Pies, Pastries and Cookies
- Cakes and Frostings
- Custards, Creams, Frozen Desserts and Sauces PART 6: PRESENTATION
- Plate Presentation
- Buffet Presentation APPENDICES
- Measurement and Conversion Charts
- Fresh Locally-grown Produce Availability Chart
Notă biografică
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.
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.
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 Gertrudes 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.
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 Gertrudes 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.