- Hardcover: 1200 pages
- Publisher: Prentice Hall; 3 edition (July 8 2002)
- Language: English
- ISBN-10: 0130618659
- ISBN-13: 978-0130618658
- Product Dimensions: 27.9 x 21.8 x 4.8 cm
- Shipping Weight: 2.9 Kg
- Average Customer Review: 4.7 out of 5 stars See all reviews (19 customer reviews)
- Amazon Bestsellers Rank: #1,020,217 in Books (See Top 100 in Books)
- See Complete Table of Contents
|
||||||||||||||||||
|
||||||||||||||||||
|
||||||||||||||||||
| |||||||||||||||
Product Details |
Product Description
From Amazon
On Cooking is a celebration of the culinary arts that will benefit anyone considering cooking as a profession, as well as serious amateur cooks who want to improve their skills--particularly in butchering and charcuterie. Wolfgang Puck, Mark Miller, and Alfred Portale are just 3 of the 30 chefs who share with us their combined wisdom and know-how.
This mighty encyclopedia covers a wealth of subjects, including nutrition, food safety, and standardizing a recipe. The book does assume a fair amount of culinary knowledge and expertise when it comes to proper textures, cooking times, and accurately judging "doneness." There are recipes for more than 700 dishes, including classics such as Turnedos Rossini and Crabcakes Benedict--as well as the basics for making great sauces, stocks, soups, pastry, and so forth. New-style cooking also features prominently, with a delicious recipe for Duck Prosciutto with Fresh Mango being a fine example. On Cooking: Techniques from Expert Chefs is quite an achievement. --This text refers to an alternate Hardcover edition.
From Library Journal
Similar in scope and approach to the Culinary Institute's The New Professional Chef (LJ 8/91), this textbook/reference was put together by Phoenix cookbook author Labensky and caterer Hause. Like The New Professional Chef, it begins with an introduction to the food service industry, then covers equipment and kitchen staples, with the bulk of the book devoted to all aspects of professional cooking and baking. This volume includes 1250 color photographs and 5500 recipes, in contrast to Chef's 700 recipes and 900 color photographs plus illustrations. Many of the recipes in Labensky and Hause's work come from a variety of professional chefs, and it shows. While one should expect that yields for stocks and other basic preparations be large in a text of this sort, home cooks attempting to use the recipes may be frustrated by serving sizes that vary from recipe to recipe, serving from one or two people to ten to 16 or more. The color photographs and step-by-step technique shots give this value as a reference, so special collections may want to consider; those that already have The New Professional Chef, however, can skip it.
Judith C. Sutton, Sutton's Place Cuisine, New York
Copyright 1994 Reed Business Information, Inc.
Judith C. Sutton, Sutton's Place Cuisine, New York
Copyright 1994 Reed Business Information, Inc.
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items. |
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most helpful customer reviews
5.0 out of 5 stars
1 Word Wow!,
By RodgerACartagena (Vancouver Island) - See all my reviews
This review is from: On Cooking: Techniques From Expert Chefs, Trade Version (Hardcover)
Amazing, insightful book, a culinary bible I hold dear to me at school. A Must have for future chefs and home cooks. Five Stars.
4.0 out of 5 stars
Excellent Resource,
By
This review is from: On Cooking (Trade Version): Techniques from Expert Chefs, Volume 1 (Hardcover)
I'm currently a culinary school student and this is my text book. I find the instructions to be informative and the sections on recognizing foods, grading foods and storing foods to be exceptional. The explanation of techniques is informative and cumulative; the techniques used in later chapters build on earlier ones. There are hundreds of classic recipes which help you exercise technique. My main complaint is the lack of a measurement standardization. Dry goods can be measured in weight or volume, sometimes in the same recipe! Some of the recipes occasionally need a taste "pick-me-up". Still, its an excellent reference and I would recommend it to any serious home chef or would-be professional.
5.0 out of 5 stars
On Cooking has become the first book I reach for these days.,
By Joanne G (Tupelo, Ms. USA (formerly from Sea Isle City, N.J.)) - See all my reviews
This review is from: On Cooking (Trade Version): Techniques from Expert Chefs, Volume 1 (Hardcover)
I have found this book to be a great resourse for anyone who loves to cook. It answers any and all questions regarding techniques and fundementals of cooking. I am a student at the Culinary Arts Institute at Mississippi University for Women where Chef Labensky is on staff. I have had the opportunity to take a class with her and it was like having a chapter of her book come to life. This book not only relates techniques but tells the hows and whys of food. I feel this book is a wonderful addition to the library of anyone who loves to cook or who just loves food. Sarah, Thanks for sharing your knowledge.
Share your thoughts with other customers: Create your own review
Want to see more reviews on this item?
|
Most recent customer reviews |
Listmania!
Look for similar items by category
- Books > Business & Investing > Industries & Professions > Hospitality, Travel & Tourism
- Books > Business & Investing > Industries & Professions > Service
- Books > Cooking, Food & Wine > Canning & Preserving
- Books > Cooking, Food & Wine > Culinary Arts & Techniques
- Books > Cooking, Food & Wine > Professional Cooking > Professional
- Books > New & Used Textbooks > Business & Finance
Look for similar items by subject
Feedback
Would you like to update product info or give feedback on images?
