On cooking
Subtitle: techniques from expert chefs
By: Sarah R. Labensky, Alan M. Hause ; with Steven Labensky ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram
Contributors: Hause, Alan M; Labensky, Steven
Edition: 3rd ed
Publisher: Prentice Hall
Published: 2003
Place of publication: Upper Saddle River, N.J
Language: eng
Number of pages: 1184
Subjects: Cookery
Notes: Includes bibliographical references (p. 1132-1136) and index
Table of contents: title: Professionalism -- Food safety and sanitation -- Nutrition -- Menus and recipes -- Tools and equipment -- Knife skills -- Kitchen staples -- 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 -- Salads and salad dressings -- Fruits -- Sandwiches -- Charcuterie -- Hors d'oeuvre and canapes -- Principles of the bakeshop -- Quick breads -- Yeast breads -- Pies, pastries and cookies -- Cakes and frostings -- 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.