An introduction to cooking and food preparation covers such topics as professionalism, food safety, nutrition, recipes and menus, tools and equipment, and food presentation.

On Cooking: A Textbook of Culinary Fundamentals

Cookbooks, Food & Wine

LaBensky, Sarah R.

Cooking Methods

Pearson College Div

The most authoritative, complete glossary of the culinary arts: now includes over 25,000 entries! 
<ul>
<li> Includes phonetic pronunciation guidance, nearly 300 line drawings, metric conversions, measurement equivalents, and much more. </li>
<li> Coverage includes food identification, preparation and cooking methods, nutrition, sanitation, equipment, wine, international foods, hospitality, nutrition, food chemistry, prepared dishes, and more. </li>
<li> Best-selling First Edition was a 1998 James Beard Foundation Award nominee. </li>
</ul> This authoritative, exceptionally complete dictionary of the culinary arts will be an invaluable resource for every culinary professional. The first edition was honored as a 1998 James Beard Foundation Award Nominee; this new Second Edition includes 60% more entries, making it even more useful. This book contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, hospitality and restaurant management, food chemistry, prepared dishes, food history, gastronomy, and more. Designed for easy reading, the book is full of helpful line drawings, cross-references and phonetic pronunciation guidance. It includes handy tables of metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles, and more. Sarah R. Labensky is Director of the Culinary Arts Institute at Mississippi University for Women. She is co-author of Applied Math for Food Service (Prentice Hall 1998), On Baking: A Textbook of Baking and Pastry Fundamentals, and On Cooking, Second Edition (Prentice Hall 1998). She is active in the International Association of Culinary Professionals, and a member of The James Beard Foundation, Women Chefs &amp; Restaurateurs and Les Dames d'Escoffier.

Webster's New World Dictionary of Culinary Arts (Trade Version) (2nd Edition)

Reference

Labensky, Steven

Ingram, Gaye G.

Dictionaries & Thesauruses

Pearson P T R

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.

Business & Money

Hause, Alan M.

Industries

On Cooking: A Textbook of Culinary Fundamentals (with software) (3rd Edition)

Covers food safety, nutrition, tools, equipment, and cooking techniques, and provides information on various foods and their preparation

On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition)

Labensky, Sarah

Labensky, Steve

For introductory Food Preparation courses in general culinary arts and food and beverage programs.Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's student chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science.

On Cooking: A Textbook of Culinary Fundamentals, Canadian Edition

Malley, Fred L.

Bevan, Anthony

Sicoli, Settimio

Canning & Preserving

Prentice-Hall Canada

This unique, exceptionally comprehensive dictionary of the culinary arts defines approximately 20,000 terms (including “foreign terms” from all the world's cuisines, not just European). The entries are drawn from such varied categories as: foods, international foods, prepared dishes, preparation and cooking methods, tools and equipment, food chemistry, beers, spirits, and wines, hospitality and restaurant management, nutrition, food safety and sanitation, chef biographies, food history, and gastronomy. Measurement and conversion charts, phonetic pronunciations, cross-references, and origins and usage designations will be useful to professional or amateur chefs—or anyone who simply enjoys food.

Webster's New World Dictionary of Culinary Arts (2nd Edition)

Cooking Education & Reference

On Baking: Textbook Of Baking and Pastry Fundamantals

Tenberger

Baking

This package contains the following components: -0135151201: iCook Access Code Card for On Baking: A Textbook of Baking and Pastry Fundamentals 
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-0132357755: Study Guide for On Baking: A Textbook of Baking and Pastry Fundamentals

On Baking + Icook Access Code Card + Study Guide: A Textbook of Baking and Pastry Fundamentals

Van Damme, Eddy

Martel, Priscilla R.

This package contains the following components: -0135053110: MyCulinaryLab -- for On Cooking 
-0135111706: iCook -- Access Card -- for On Cooking: A Textbook of Culinary Fundamentals 
-0135118050: On Cooking: A Textbook of Culinary Fundamentals To Go

On Cooking + Myculinarylab + Icook: A Textbook of Culinary Fundamentals "To Go"

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