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On cooking : techniques from expert chefs / Sarah R. Labensky, Alan M. Hause, with Steven Labensky ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram.
LIBRA - Blank Collection TX651 .L33 2003
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- Format:
- Book
- Author/Creator:
- Labensky, Sarah R.
- Language:
- English
- Subjects (All):
- Cooking.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- xii, 1184 pages : illustrations (mostly color), portraits (some color), forms ; 29 cm
- Edition:
- Third edition.
- Place of Publication:
- Upper Saddle River, N.J. : Prentice Hall, [2003]
- Summary:
- "On Cooking" assembles the fundamental information cooks need to know--all clearly explained by top chefs--plus detailed techniques, pro tips, and over 750 recipes that cover everything from soups to meats to salads and desserts. 1,400+ color photos.
- Contents:
- Part 1 Professionalism
- Chapter 2 Food Safety and Sanitation 15
- Chapter 3 Nutrition 35
- Chapter 4 Menus and Recipes 53
- Part 2 Preparation
- Chapter 5 Tools and Equipment 69
- Chapter 6 Knife Skills 95
- Chapter 7 Kitchen Staples 111
- Chapter 8 Dairy Products 143
- Chapter 9 Mise En Place 163
- Part 3 Cooking
- Chapter 11 Stocks and Sauces 195
- Chapter 12 Soups 247
- Chapter 13 Principles of Meat Cookery 285
- Chapter 14 Beef 313
- Chapter 15 Veal 337
- Chapter 16 Lamb 359
- Chapter 17 Pork 385
- Chapter 18 Poultry 407
- Chapter 19 Game 475
- Chapter 20 Fish and Shellfish 497
- Chapter 21 Eggs and Breakfast 587
- Chapter 22 Vegetables 615
- Chapter 23 Potatoes, Grains and Pasta 685
- Part 4 Garde Manger
- Chapter 24 Salads and Salad Dressings 745
- Chapter 25 Fruits 787
- Chapter 26 Sandwiches 827
- Chapter 27 Charcuterie 853
- Chapter 28 Hors D'Oeuvre and Canapes 891
- Part 5 Barking
- Chapter 29 Principles of the Bakeshop 925
- Chapter 30 Quick Breads 947
- Chapter 31 Yeast Breads 965
- Chapter 32 Pies, Pastries and Cookies 995
- Chapter 33 Cakes and Frostings 1047
- Chapter 34 Custards, Creams, Frozen Desserts and Sauces 1089
- Appendix I Professional Organizations 1124
- Appendix II Measurement and Conversion Charts 1126
- Appendix III Fresh Produce Availability Chart 1129.
- Notes:
- Includes bibliographical references (pages 1132-1136) and index.
- Local Notes:
- Blank Collection copy has bookplate of Chef Fritz Blank.
- ISBN:
- 0130618659
- 9780130618658
- OCLC:
- 50717499
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