On cooking / a textbook of culinary fundamentals: Sarah R. Labensky, Alan M. Hause with Steven Labensky and Priscilla Martel ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram.
Idioma: Español Upper Saddle River, New Jersey / Pearson Prentice Hall. 2007Descripción: xxv, 1406 p. : |b ill. (chiefly col.) ; |c 29 cm. + 1 CD-ROM (4 3/4) + DVDTipo de contenido:- 0131713272
- 641.5
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Disco | Biblioteca de Mayagüez Sala de Referencia mb | TX 651 .L328 2007 (Navegar estantería(Abre debajo)) | CD-ROM | Disponible | 50000003270443 | |||||||||||||
| Libro | Biblioteca de Mayagüez Sala de Referencia mb | TX 651 .L328 2007 (Navegar estantería(Abre debajo)) | Disponible | 50000003193033 | ||||||||||||||
| Libro | Biblioteca de Mayagüez Sala de Referencia mb | TX 651 .L328 2007 (Navegar estantería(Abre debajo)) | SG | Disponible | 50000003193041 |
Descripciones mejoradas de Syndetics:
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.
Includes bibliographical references (p. [1337]-1342) and index. CD-ROM disponible en el libro.
Incluye un DVD ubicado en area audiovisual y un CD-ROM disponible en Centro de investigación.
DVD-ROM
EIGM 08/2009
Tabla de contenidos provista por Syndetics
- 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 Flavors and Flavoring
- 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
- Chapter 24 Vegetarian Cooking
- Part 4 Garde Manger
- Chapter 25 Salads and Salad Dressings
- Chapter 26 Fruits
- Chapter 27 Sandwiches
- Chapter 28 Charcuterie
- Chapter 29 Hors DOeuvre and Canapes
- Part 5 Baking
- Chapter 30 Principles of the Bakeshop
- Chapter 31 Quick Breads
- Chapter 32 Yeast Breads
- Chapter 33 Pies, Pastries and Cookies
- Chapter 34 Cakes and Frostings
- Chapter 35 Custards, Creams, Frozen Desserts and Sauces
- Part 6 Presentation
- Chapter 36 Plate Presentation
- Chapter 37 Buffet Presentation
- Appendix I Professional Organizations
- Appendix II Measurement and Conversion Charts
- Appendix III Fresh Produce Availability chart
- Bibliography and Recommended Reading
- Glossary
- Index
Notas de autor provistas por Syndetics
Sarah R. Labensky, CCP
Chef Sarah is a cookbook author, cooking teacher, former working chef and caterer, active community volunteer and passionate culinary professional. She is currently employed as the Culinary Publications Specialist for FRP (Favorite Recipes Press) in Nashville. She joined FRP after serving as Founding Director of the Culinary Arts Institute at Mississippi University for Women. Previously, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College.
In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University. She also holds a Culinary Certificate from Scottsdale Community College.
Sarah has co-authored or edited almost over a dozen culinary books, including the best-selling On Cooking: A Textbook of Culinary Fundamentals (Prentice Hall, 1995; 4th ed. 2006) and the award-winning On Baking (Prentice Hall, 2005). Sarah is active in numerous professional organizations and is the Immediate Past-President of the IACP.