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On Cooking (Trade Version): Techniques from Expert Chefs, Volume 1

On Cooking (Trade Version): Techniques from Expert Chefs, Volume 1

          
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About the Book

This book brings together all the fundamentals of good cooking -- clearly explained by top chefs and food writers, with plenty of detailed techniques, professional tips, and celebrated recipes. Its 750+ proven recipes cover everything from soups to meats and salads to desserts, and reflect a wide range of cooking styles from Classic French to New American. More than 1400 lavish full-color photographs identify ingredients and tools, demonstrate techniques, and demonstrate plate and buffet presentation. This new edition focuses extensively on healthy cooking techniques, with updated nutrition advice and a nutritional analysis accompanying every recipe. New chapters on Hors d'Oeuvre, canapes, sandwiches and eggs help you perfect the basics or prepare a party. Short essays and notes on food history, food science and food preparation techniques (many contributed by prominent chefs and food writers) make On Cooking far more than an ordinary cooking book.

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. Principles of Cooking. 10. Stocks and Sauces. 11. Soups. 12. Principles of Meat Cookery. 13. Beef. 14. Veal. 15. Lamb. 16. Pork. 17. Poultry. 18. Game. 19. Fish and Shellfish. 20. Eggs. 21. Deep-Frying. 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 Canapés. 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. Appendix I: Professional Organizations. Appendix II: Measurement and Conversion Charts. Bibliography and Recommended Reading. Glossary. Index.


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Product Details
  • ISBN-13: 9780139241017
  • Publisher: Pearson Education (US)
  • Publisher Imprint: Pearson
  • Height: 283 mm
  • No of Pages: 1125
  • Spine Width: 41 mm
  • Weight: 2745 gr
  • ISBN-10: 0139241019
  • Publisher Date: 17 Jul 1998
  • Binding: Hardback
  • Language: English
  • Returnable: Y
  • Sub Title: Techniques from Expert Chefs, Volume 1
  • Width: 215 mm


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