On Cooking 5th edition
ISBN:0135118050
ISBN13:9780135118054
Publisher:Prentice Hall
Authors:Sarah R. Labensky, Priscilla Martel, Pricilla R. Martel, Priscilla A. Martel, Priscilla R. Martel, Alan M. Hause, Steven R. Labensky
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On Cooking Description
On Cooking: A Textbook of Culinary Fundamentals To Go 5 Edition Part 1 PROFESSIONALISM Chapter 1 Professionalism Chapter 2 Food Safety and Sanitation Chapter 3 Menus and Recipes Part 2 PREPARATION Chapter 4 Tools and Equipment Chapter 5 Knife Skills Chapter 6 Flavors + Flavorings Chapter 7 Dairy Products Chapter 8 Mise en Place Part 3 COOKING Chapter 9 Principles of Cooking Chapter 10 Stocks and Sauces Chapter 11 Soups Chapter 12 Principles of Meat Cookery Chapter 13 Beef Chapter 14 Veal Chapter 15 Lamb Chapter 16 Pork Chapter 17 Poultry Chapter 18 Game Chapter 19 Fish + Shellfish Chapter 20 Eggs + Breakfast Chapter 21 Vegetables Chapter 22 Potatoes, Grains and Pasta Chapter 23 Healthy Cooking Part 4 GARDE MANGER Chapter 24 Salads and Salad Dressings Chapter 25 Fruits Chapter 26 Sandwiches Chapter 27 Charcuterie Chapter 28 Hors d’Oeuvre and Canapés Part 5 BAKING Chapter 29 Principles of the Bakeshop Chapter 30 Quick Breads Chapter 31 Yeast Breads Chapter 32 Pies, Pastries and Cookies Chapter 33 Cakes and Frostings Chapter 34 Custards, Creams, Frozen Desserts + Sauces Part 6 PRESENTATION Chapter 35 Plate Presentation Chapter 36 &
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