On Cooking: Techniques From Expert Chefs, Trade Version - Hardcover

Labensky, Sarah R.; Hause, Alan M.

Hardcover

ISBN 10: 0130618659 ISBN 13: 9780130618658

Publisher: Pearson, 2002

Synopsis

On Cooking is essentially an entire cooking course contained within an 1152 page book. This encyclopedic culinary book covers every imaginable topic from identification of foods, to demonstrating how to properly hold a knife to techniques and procedures (like cutting vegetables and grilling meats to roasting poultry and preparing sauces) and most importantly, creation of successful recipes. Many of the 750 recipes have step-by-step procedural photo sequences to assist the aspiring home chef. The recipe variety and complexity are one of the book's hallmarks. Basic recipes from collard greens and meatloaf to classic dishes like Crabcakes Benedict, as well as, new-style cooking like Duck Prosciutto with Fresh Mango being fine examples of the depth and breadth of recipe content.

About this title

About the Author

Sarah Labensky is a cookbook author, academic administrator, cooking teacher, working caterer, industry consultant, active community volunteer, and passionate culinary professional. Chef Sarah is Founding Director of the Culinary Arts Institute at Mississippi University for Women. Prior to joining MUW's faculty, she 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.

Chef Sarah is active in numerous professional organizations. A member of the Board of Directors of the International Association of Culinary Professionals (IACP), she was recently elected as that Association's Secretary-Treasurer. Chef Sarah is also a member of The American Culinary Federation, The James Beard Foundation and Les Dames d'Escoffier.

From the Back Cover

"The essential text for any serious cook, this new edition of On Cooking confirms the classic status of the original. At once a culinary encyclopedia, a cooking manual, a professional handbook, a catalogue of ingredients and techniques, a kaleidoscope of glorious food photography, and a comprehensive collection of recipes, On Cooking continues to be the indispensable pillar at the center of anyone's culinary library."
― Andrew Schloss, CCP, President of the International Association of Culinary Professionals and author of numerous cookbooks

"On Cooking is not only a great textbook, it is one of my standard reference tools. It sits on my desk where I can always reach for it to look something up."
― Russ Parsons, Food Editor, Los Angeles Times

"For both the serious home cook and budding professional, this comprehensive work offers a well-rounded culinary education in a single user-friendly volume. Basic ingredients, techniques, procedures, terminologies and recipes are communicated by clear prose and excellent photographs. Seldom have the science and art of food been so well integrated in a manual of instruction that makes learning a joy."
― Betty Fussell, food historian and author of My Kitchen Wars and The Story of Corn

"On Cooking has everything a culinary student or young chef needs―from clear photos to basic butchery, to principles of the bake shop, even marvelous recipes and insights from famous, super-successful chefs. ....It makes you a master of the nitty-gritty problems....Best of all, On Cooking provides all of this priceless information in one single book. I predict that it won't take long for your copy to get that battered, grease-stained, much-used look."
― Shirley O. Corriher, CCP, cooking teacher and author of CookWise

Edition details

• Publisher: Pearson
• Publication date: 2002
• Language: English
• ISBN 10: 0130618659
• ISBN 13: 9780130618658
• Binding: Hardcover
• Edition number: 3
• Number of pages: 1200