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|Food Safety and Sanitation|
|Menus and Recipes|
|Tools and Equipment|
|Flavors and Flavoring|
|Mise en Place|
|Principles of Cooking||... MORE|
|Stocks and Sauces|
|Principles of Meat Cookery|
|Fish and Shellfish|
|Eggs and Breakfast|
|Potatoes, Grains and Pasta|
|Salads and Salad Dressings|
|Hors DOeuvre and Canapes|
|Principles of the Bakeshop|
|Pies, Pastries and Cookies|
|Cakes and Frostings|
|Custards, Creams, Frozen Desserts and Sauces|
|Measurement and Conversion Charts|
|Fresh Produce Availability chart|
|Bibliography and Recommended Reading|
|Table of Contents provided by Publisher. All Rights Reserved.|
Sarah R. Labensky, CCP
Chef Sarah is a cookbook author, cooking teacher, former working chef and caterer, active community volunteer and passionate culinary professional. She is currently employed as the Culinary Publications Specialist for FRP (Favorite Recipes Press) in Nashville. She joined FRP after serving as Founding Director of the Culinary Arts Institute at Mississippi University for Women. Previously, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College.
In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University. She also holds a Culinary Certificate from Scottsdale Community College.
Sarah has co-authored or edited almost over a dozen culinary books, including the best-selling On Cooking: A Textbook of Culinary Fundamentals (Prentice Hall, 1995; 4th ed. 2006) and the award-winning On Baking (Prentice Hall, 2005). Sarah is active in numerous professional organizations and is the Immediate Past-President of the IACP.