Items related to On Cooking & On Cooking CD-ROM Academic & Study...
Synopsis
For use in introductory culinary arts courses and food and beverage programs.
Attractively designed and extensively illustrated with colour photographs, this Canadian introduction to cooking and food preparation presents information that is relevant to today's Canadian student. It contains information about Canadian regulations (cuts of meat, grading systems for meat and produce, etc.) and national standards for professional cooks. A comprehensive introduction to the culinary trade, it teaches students cooking fundamentals, focusing on general procedures first, then presenting specific applications and hundreds of sample recipes.
"synopsis" may belong to another edition of this title.
Review
"This book is simply the best one of its kind. A masterful collection of reliable recipes and step-by-step procedures, accompanied by brilliant food photography and lore, it is a must for every kitchen-home or professional." ― Dr. Noel Cullen, Certified Master Chef and Past President, American Culinary Federation
"On Cooking has everything a culinary student or young chef needs-clear, close-up photos, basic butchery, principles of the bake shop and magnificent dessert presentations. For working professionals, it is a gold mine of invaluable tables and charts and hard-to-find information. Best of all, On Cooking provides all of this priceless information in one single book. I predict that it won't take long for a professional chef's copy to get that battered, grease-stained, much-used look." ― Shirley O. Corriher, CCP cooking teacher and author of CookWise
From the Back Cover
Attractively designed and extensively illustrated with color photographs, line drawings, charts and tables, this contemporary introduction to cooking and the culinary arts focuses on, information relevant to today's students. Comprehensive and well written, On Cooking emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients and provides information on other relevant topics such as culinary history and food science.
KEY FEATURES- Over 1800 original color photographs and line drawings illustrate preparation and presentation techniques and identify fresh foods and ingredients, tools, and equipment.
- New chapter on Mise en Place explains this important professional conceit and illustrates basic techniques.
- Expanded Principles of Cooking chapter provides step-by-step photographs and explanations for each cooking method.
- Essays and recipes from over 50 prominent chefs, food writers, and food producers allow readers to benefit from the combined expertise of these professionals.
- Over 750 proven, tested recipes from the authors and from numerous chefs working in culinary schools, restaurants, and hotels throughout the country are included. New recipes focus on classic dishes and competency-based skills, giving beginning cooks a strong foundation on which to build.
"About this title" may belong to another edition of this title.
- PublisherPrentice Hall
- Publication date1998
- ISBN 10 0130126543
- ISBN 13 9780130126542
- BindingHardcover
- LanguageEnglish
- Edition number2
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