On Cooking : A Textbook of Culinary Fundamentals
Comprehensive and well-written, On Cooking 3rd edition is essentially a complete cooking course in a textbook format. It emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. Approximately 150 new recipes with increased emphasis on basic, competency-based culinary skills. Includes recipe variations, nutritional analysis updated guidelines. Over 300 new color photos-dynamic visuals include step-by-step photos showing cooking concepts/techniques with corresponding recipes for immediate applications & reinforcement and plate presentations, photo Ids, equipment.
- Mixed media product | 1232 pages
- 171.7 x 284 x 48.8mm | 2,966.52g
- 01 Sep 2002
- Pearson Education (US)
- United States
- 3rd edition
Table of contents
I. PROFESSIONALISM. 1. Professionalism. 2. Food Safety and Sanitation. 3. Nutrition. 4. Recipes and Menus. II. PREPARATION. 5. Tools and Equipment. 6. Knife Skills. 7. Kitchen Staples. 8. Dairy Products. III. COOKING. 9. Mise en Place. 10. Principles of Cooking. 11. Stocks and Sauces. 12. Soups. 13. Principles of Meat Cookery. 14. Beef. 15. Veal. 16. Lamb. 17. Pork. 18. Poultry. 19. Game. 20. Fish and Shellfish. 21. Eggs and Breakfast. 22. Vegetables. 23. Potatoes, Grains and Pasta. IV. GARDE MANGER. 24. Salads and Salad Dressings. 25. Fruits. 26. Sandwiches. 27. Charcuterie. 28. Hors D'Oeuvre and Canapes. V. BAKING. 29. Principles of the Bakeshop. 30. Quick Breads. 31. Yeast Breads. 32. Pies, Pastries and Cookies. 33. Cakes and Frostings. 34. Custards, Creams, Frozen Desserts and Sauces. VI. PRESENTATION. 35. Plate Presentation. 36. Buffet Presentation. Appendix A: Professional Organizations. Appendix B: Measurements and Conversions. Appendix C: Seasonal Availability of Produce. Bibliography and Recommended Reading. Glossary. Index.