The goal of On Cooking is to focus on general procedures, highlighting fundamental principles and skills, whether it be for preparing a yeast bread or grilling a piece of fish. We discuss both the how and why of cooking. Only then are specific applications and sample recipes given. Most recipes include photographs of the finished dish, ready for service.
Many procedures are illustrated with step-by-step photographs as well. Numerous hotel and restaurant chefs throughout the country contributed recipes to this book, usually accompanied by photographs of the dishes as prepared in their kitchens. These recipes and illustrations enable you to explore different techniques and presentation styles. This book written by Sarah R. Labensky and published by Prentice Hall which was released on 22 January with total pages We cannot guarantee that On Cooking book is available in the library, click Get Book button to download or read online books.
Join over For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. In addition, you may need a CourseID,. 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. Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste.
Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use. This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker Help. Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts.
On cooking Sarah R. On cooking a textbook of culinary fundamentals by Sarah R. Labensky, Alan M. Contributions Hause, Alan M. L The Physical Object Pagination xxxvii, p. Share this book. Modern Europe to Derrida Via Oxford.
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