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Synopsis
BASIC APPROACH PLEASE PROVIDE COURSE INFORMATION
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About the Author
SARAH R. LABENSKY is Director of the Culinary Arts Institute at Mississippi University for Women, which offers a unique B.S. degree program emphasizing food journalism, food photography, food styling, entrepreneurship, nutrition and wellness. Previously, Chef Labensky was a Professor in the Culinary Arts Program at Scottsdale Community College in Arizona. Labensky is co-author of WEBSTER'S NEW WORLD DICTIONARY OF CULINARY ARTS (Prentice Hall, 1997) and APPLIED MATH FOR FOOD SERVICE (Prentice Hall, 1998). She is currently preparing the companion book ON BAKING: A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS. Chef Labensky is active in the International Association of Culinary Professionals, from which she has earned the designation Certified Culinary Professional, and is a member of The James Beard Foundation, Women Chefs & Restaurateurs and Les Dames d'Escoffier.
ALAN M. "SKIP" HAUSE is now Chef and owner of What's the Occasion? Catering, Inc. in Scottsdale, Arizona. He began his culinary career by graduating with honors on the Dean's List at the Culinary Institute of America. Later, he served with excellence for 16 years as Executive Chef at Continental Catering in Phoenix, Arizona. Active in charity work throughout the Southwest, he has participated in The Scottsdale Culinary Festival, SOS Taste of the Nation, Meals on Wheels at University Studios in Los Angeles, and many other major culinary events.
From the Back Cover
ON COOKING, 1ST EDITION
- ― 1995 IACP Julia Child Cookbook Award Nominee.
- ― International Cookbook Revue 1997 Top Professional Book.
- LABENSKY ― 1998 James Beard Foundation Award Nominee.
- Features tips, techniques and celebrated recipes from fifty of today's hottest restaurants and expert chefs:
- Wolfgang Puck, Chinois on Main, Santa Monica, CA
- Mark Miller, Coyote Café, Santa Fe, NM
- Alfred Portale,Gotham Bar & Grill, New York, NY
- Ease your conscience and pamper your palate! Authors focus on healthy cooking, wit specially marked "healthful" recipes and nutritional analysis for every recipe.
- Over 1450 exquisite, full-color photographs illustrate fresh ingredients, cooking techniques and plate presentation.
- 750 plus gourmet recipes reflect a wide range of cooking styles, from Classic French to New American.
- New chapters on Hors d'oeuvre and Canapés, Eggs and Sandwiches help you master the basics or host the perfect party.
- Techniques from expert chefs, essays on food history and nutritional analyses make ON COOKING much more than an ordinary cookbook!
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On Cooking, Volume 1: Techniques from Expert Chefs (2nd Edition)
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On Cooking, Volume 1: Techniques from Expert Chefs (2nd Edition)
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On Cooking, Volume 1: Techniques from Expert Chefs (2nd Edition)
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On Cooking, Volume 1: Techniques from Expert Chefs (2nd Edition)
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