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On cooking : a textbook of culinary fundamentals

Author: Sarah R Labensky; Alan M Hause; Priscilla Martel
Publisher: Upper Sadle River, N.J. : Pearson, ©2011.
Edition/Format:   Print book : English : 5th edView all editions and formats
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Document Type: Book
All Authors / Contributors: Sarah R Labensky; Alan M Hause; Priscilla Martel
ISBN: 013715576X 9780137155767 9780137070213 0137070217
OCLC Number: 457156436
Description: xxxviii, 1183 pages : color illustrations ; 29 cm
Contents: Professionalism --
Food safety and sanitation --
Menus and recipes --
Tools and equipment --
Knife skills --
Flavors and flavorings --
Dairy products --
Mise en place --
Principles of cooking --
Stocks and sauces --
Soups --
Principles of meat cookery --
Beef --
Veal --
Lamb --
Pork --
Poultry --
Game --
Fish and shellfish --
Eggs and breakfast --
Vegetables --
Potatoes, grains and pasta --
Healthy cooking --
Salads and salad dressings --
Fruits --
Sandwiches --
Charcuterie --
Hors d'oeuvre and canapés --
Principles of the bakeshop --
Quick breads --
Yeast breads --
Pies, pastries and cookies --
Cakes and frostings --
Custards, creams, frozen desserts and dessert sauces --
Plate presentation --
Buffet presentation.
Responsibility: Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel ; photographs by Richard Embery ; drawings by William E. Ingram.

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