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

On Cooking: A Textbook of Culinary Fundamentals, Global Edition (eBook, PDF)

• Format: PDF

Produktbeschreibung

For courses in cooking and food prep.

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.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Pearson ITP
• Altersempfehlung: ab 18 Jahre
• Erscheinungstermin: 27. Juli 2022
• Englisch
• ISBN-13: 9781292443683
• Artikelnr.: 65378530

Autorenporträt

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 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.

Inhaltsangabe

PART 1: PROFESSIONALISM
1. Professionalism
2. Food Safety and Sanitation
3. Nutrition
4. Menus and Recipes
PART 2: PREPARATION
1. Tools and Equipment
2. Knife Skills
3. Flavors and Flavorings
4. Dairy Products
5. Mise en Place
PART 3: COOKING
6. Principles of Cooking
7. Stocks and Sauces
8. Soups
9. Principles of Meat Cookery
10. Beef
11. Veal
12. Lamb
13. Pork
14. Poultry
15. Game
16. Fish and Shellfish
17. Eggs and Breakfast
18. Vegetables
19. Potatoes, Grains and Pasta
20. Healthy Cooking and Special Diets
PART 4: GARDE MANGER
21. Salads and Salad Dressings
22. Fruits
23. Sandwiches
24. Charcuterie
25. Hors d'Oeuvre and Canapés
PART 5: BAKING
26. Principles of the Bakeshop
27. Quick Breads
28. Yeast Breads
29. Pies, Pastries and Cookies
30. Cakes and Frostings
31. Custards, Creams, Frozen Desserts and Sauces
PART 6: PRESENTATION
32. Plate Presentation
33. Buffet Presentation
APPENDICES
* Measurement and Conversion Charts
* Fresh Locally-grown Produce Availability Chart