FREE SHIPPING BOTH WAYS
ON EVERY ORDER!
LIST PRICE:
$124.33
Sorry, this item is currently unavailable.
On Cooking: A Textbook of Culinary Fundamentals (with software)
ISBN: 9780130606280 | 0130606286
Format: Hardcover w/DiskPublisher: Prentice Hall
Pub. Date: 1/1/2003
Why Rent from Knetbooks?
Because Knetbooks knows college students. Our rental program is designed to save you time and money. Whether you need a textbook for a semester, quarter or even a summer session, we have an option for you. Simply select a rental period, enter your information and your book will be on its way!
Top 5 reasons to order all your textbooks from Knetbooks:
- We have the lowest prices on thousands of popular textbooks
- Free shipping both ways on ALL orders
- Most orders ship within 48 hours
- Need your book longer than expected? Extending your rental is simple
- Our customer support team is always here to help
Attractively designed andextensively illustrated with color photographs, line drawings, charts, and sidebars, thiscontemporary 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, nutr... MORE
I. PROFESSIONALISM.
1. Professionalism.
2. Food Safety and Sanitation.
3. Nutrition.
4. Recipes and Menus.
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.
6. Knife Skills.
7. Kitchen Staples.
8. Dairy Products.
III. COOKING.
9. Mise en Place.
10... MORE
11. Stocks and Sauces.
12. Soups.
13. Principles of Meat Cookery.
14. Beef.
15. Veal.
16. Lamb.
17. Pork.
18. Poultry.
19. Game.
20. Fish and Shellfish.
21. Eggs and Breakfast.
22. Vegetables.
23. Potatoes, Grains and Pasta.
10... MORE
11. Stocks and Sauces.
12. Soups.
13. Principles of Meat Cookery.
14. Beef.
15. Veal.
16. Lamb.
17. Pork.
18. Poultry.
19. Game.
20. Fish and Shellfish.
21. Eggs and Breakfast.
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.
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.
30. Quick Breads.
31. Yeast Breads.
32. Pies, Pastries and Cookies.
33. Cakes and Frostings.
34. Custards, Creams, Frozen Desserts and Sauces.
VI. PRESENTATION.
35. Plate Presentation.
36. Buffet Presentation.
Appendix A: Professional Organizations.
Appendix B: Measurements and Conversions.
Appendix C: Seasonal Availability of Produce.
Bibliography and Recommended Reading.
Glossary.
Index.
36. Buffet Presentation.
Appendix A: Professional Organizations.
Appendix B: Measurements and Conversions.
Appendix C: Seasonal Availability of Produce.
Bibliography and Recommended Reading.
Glossary.
Index.
Related Products
MyCulinaryLab -- Standalone Ac...
MyCulinaryLab -- Standalone Ac...
MyCulinaryLab Student Access C...
