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On cooking : techniques from expert chefs

Author: Sarah R Labensky; Alan M Hause; Steven Labensky
Publisher: Upper Saddle River, N.J. : Prentice Hall, ©1999.
Edition/Format:   Print book : English : 2nd edView all editions and formats
Database:WorldCat
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Document Type: Book
All Authors / Contributors: Sarah R Labensky; Alan M Hause; Steven Labensky
ISBN: 0139241019 9780139241017
OCLC Number: 38828199
Description: ix, 1125 p. : ill. (chiefly coll.) ; 29 cm.
Contents: Part 1. Professionalism --
Chapter 1. Professionalism --
Chapter 2. Food Safety and Sanitation --
Chapter 3. Nutrition --
Chapter 4. Menus and Recipes --
Part 2. Preparation --
Chapter 5. Tools and Equipment --
Chapter 6. Knife Skills --
Chapter 7. Kitchen Staples --
Chapter 8. Dairy Products --
Chapter 9. Mise En Place --
Part 3. Cooking --
Chapter 10. Principles of Cooking --
Chapter 11. Stocks and Sauces --
Chapter 12. Soups --
Chapter 13. Principles of Meat Cookery --
Chapter 14. Beef --
Chapter 15. Veal --
Chapter 16. Lamb --
Chapter 17. Pork --
Chapter 18. Poultry --
Chapter 19. Game --
Chapter 20. Fish and Shellfish --
Chapter 21. Eggs and Breakfast --
Chapter 22. Vegetables --
Chapter 23. Potatoes, Grains and Pasta --
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 Canapes --
Part 5. Barking --
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 and Sauces --
Appendix I. Professional Organizations --
Appendix II. Measurement and Conversion Charts --
Appendix III. Fresh Produce Availability Chart --
Bibliography and Recommended Reading --
Glossary --
Index.
Responsibility: Sarah R. Labensky, Alan M. Hause ; with Steven Labensky; photographs by Richard Embery ; drawings by Stacey Winters Quattrone.

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