On Cooking Update

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts.

Teaching and Learning Experience:

The text’s time-tested approach is further enhanced with MyCulinaryLab^™, a dynamic online learning tool that helps you succeed in the classroom.

• MyCulinaryLab^™ enables you to study and master content online—in your own time and at your own pace
• Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional–Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation
• A wealth of chapter features helps you learn, practice, and retain concepts

Chef Sarah Labensky , CCP was Founding Director of the Culinary Arts Institute at Mississippi University for Women. She taught cooking and management courses, and administered the school’s four-year baccalaureate degree program in Culinary Arts. 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.  In April 2006, Sarah purchased The Front Door and Back Door restaurants, located in downtown Columbus, MS. She quickly expanded the operation to add a gourmet retail shop and an evening fine dining restaurant. Sarah purchased The Green Olive Italian Restaurant, located in northwest Columbus, MS in September 2006.   She is active in several professional organizations and is a Past President of the 4,000-member International Association of Culinary Professionals.   

In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University. She also holds a B.S. degree in Political Science and Public Administration from Murray (Kentucky) State University and a Culinary Certificate from Scottsdale (Arizona) Community College. She has been repeatedly included in Marquis’ Who’s Who in the World, Who’s Who in America and Who’s Who of American Women.  Sarah is originally from Murray, Kentucky, and has also lived in Phoenix and Nashville.  In addition to good food, Chef Sarah is passionate about travel and animals. She is Mom to three Rhodesian Ridgebacks, two Weimaraners and four cats of questionable pedigree.

Priscilla Martell is a graduate of Brown University, and currently operates a consulting business called All About Food, that services the food, baking and restaurant industries. She’s a prolific freelance writer, and her articles have appeared in a number of newspapers and magazines such as Cooking Light, Food and Wine and Flavor & Menu magazine.  She also works with the American Almond Products Company as Culinary Research Director and she has taught as an adjunct at Connecticut Culinary Academy and Boston University.  She and and her husband Chalie van Over opened and ran an award winning restaurant for a number of years in their hometown of Chester Ct. called Restaurant du Village  

Allen “Skip “ Hause “ Is co-owner and directing executive of Fabulous Food, which he and his wife founded in 1995 to fulfill their vision of unique custom catering. A graduate of New York’s renowned Culinary Institute of America, Hause has stellar credentials in all facets of the culinary world. His experience includes the noted Williamsburg Inn (Williamsburg, VA), corporate work for Omni International Hotels (Atlanta, GA), and 16 years as Executive Chef for a leading Phoenix catering company.  As Fabulous Food’s Executive Chef, Skip Hause oversees all aspects of the business. He is ably assisted by an exceptional kitchen and planning staff, whose combined talents is the reason the company earns its name in both taste and presentation.

Part 1: PROFESSIONALISM

1. Professionalism
2. Food Safety and Sanitation
3. Menus and Recipes

Part 2: PREPARATION

1. Tools and Equipment
2. Knife Skills
3. Flavors + Flavorings
4. Dairy Products
5. Mise en Place

Part 3: COOKING

1. Principles of Cooking
2. Stocks and Sauces
3. Soups
4. Principles of Meat Cookery
5. Beef
6. Veal
7. Lamb
8. Pork
9. Poultry
10. Game
11. Fish + Shellfish
12. Eggs + Breakfast
13. Vegetables
14. Potatoes, Grains and Pasta
15. Healthy Cooking

Part 4: GARDE MANGER

1. Salads and Salad Dressings
2. Fruits
3. Sandwiches
4. Charcuterie
5. Hors d’Oeuvre and Canapés

Part 5: BAKING

1. Principles of the Bakeshop
2. Quick Breads
3. Yeast Breads
4. Pies, Pastries and Cookies
5. Cakes and Frostings
6. Custards, Creams, Frozen Desserts + Sauces

Part 6: PRESENTATION

1. Plate Presentation
2. 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

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.