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On Cooking: A Textbook of Culinary Fundamentals: International Edition

On Cooking: A Textbook of Culinary Fundamentals: International Edition

          
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About the Book

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 on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation.  Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets.  Over 250 new photographs emphasize procedural aspects of cooking.  Virtually all recipes are now illustrated with photographs.    Updated concept changes to meet the Food Code revision (Chapter 20)  Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.

Table of Contents:
Part 1   PROFESSIONALISM Chapter 1          Professionalism Chapter 2          Food Safety and Sanitation Chapter 3          Menus and Recipes Part 2   PREPARATION Chapter 4          Tools and Equipment Chapter 5          Knife Skills Chapter 6          Flavors + Flavorings Chapter 7          Dairy Products Chapter 8          Mise en Place Part 3   COOKING Chapter 9          Principles of Cooking Chapter 10        Stocks and Sauces Chapter 11        Soups Chapter 12        Principles of Meat Cookery Chapter 13        Beef Chapter 14        Veal Chapter 15        Lamb Chapter 16        Pork Chapter 17        Poultry Chapter 18        Game Chapter 19        Fish + Shellfish Chapter 20        Eggs + Breakfast Chapter 21        Vegetables Chapter 22        Potatoes, Grains and Pasta Chapter 23        Healthy Cooking Part 4   GARDE MANGER Chapter 24        Salads and Salad Dressings Chapter 25        Fruits Chapter 26        Sandwiches Chapter 27        Charcuterie Chapter 28        Hors d’Oeuvre and Canapés Part 5   BAKING Chapter 29        Principles of the Bakeshop Chapter 30        Quick Breads Chapter 31        Yeast Breads Chapter 32        Pies, Pastries and Cookies Chapter 33        Cakes and Frostings Chapter 34        Custards, Creams, Frozen Desserts + Sauces Part 6   PRESENTATION Chapter 35        Plate Presentation Chapter 36        Buffet Presentation AP 1     Professional Organizations AP 2     Measurement and Conversion Charts AP 3     Fresh Produce Availability Chart AP 4     Bibliography and Recommended Reading             Glossary             Index  


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Product Details
  • ISBN-13: 9780137070213
  • Publisher: Pearson Education (US)
  • Publisher Imprint: Pearson
  • Edition: International ed of 5th revised ed
  • Language: English
  • Returnable: Y
  • Sub Title: A Textbook of Culinary Fundamentals: International Edition
  • Width: 271 mm
  • ISBN-10: 0137070217
  • Publisher Date: 19 Feb 2010
  • Binding: Paperback
  • Height: 233 mm
  • No of Pages: 1224
  • Spine Width: 41 mm
  • Weight: 2834 gr


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