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The terrific trio of Sarah R. Labensky, Priscilla R. Martel, and Alan M. Hause presents university and college students with a solid introductory text entitled On Cooking: A Textbook of Culinary Fundamentals (5th Edition), ISBN 9780137155767. This book boasts a wonderfully impressive graphic design program with a wide variety of color photographs, line...
The terrific trio of Sarah R. Labensky, Priscilla R. Martel, and Alan M. Hause presents university and college students with a solid introductory text entitled On Cooking: A Textbook of Culinary Fundamentals (5th Edition), ISBN 9780137155767. This book boasts a wonderfully impressive graphic design program with a wide variety of color photographs, line drawings, charts, and sidebars to appeal to the visual side of learners. All-inclusive in nature and written in an easy-to-understand style, the purpose of this text is to create in students a thorough comprehension of cooking foundational principles, give strategies for the preparation of fresh ingredients, as well as provide information on a myriad of other related topics including food history and food science. Sarah R. Labensky, Priscilla R. Martel, and Alan M. Hause provide a well-organized presentation in their book On Cooking: A Textbook of Culinary Fundamentals (5th Edition), which is divided across 6 sections and 36 chapters. Part 1 begins this text with strategies surrounding 'Professionalism.' Chapters in this section discuss such things as food safety and sanitation as well as menus and recipes. Part 2 discusses 'Preparation' with topics presented such as tools and equipment, knife skills, flavors and flavorings, dairy products, and Mise en Place. Part 3 examines the various aspects of 'Cooking' including stocks and sauces, soups, principles of meat cookery as well as a look into each type of meat, eggs & breakfast, vegetables, potatoes, grains, and pasta, as well as healthy cooking. 'Garde Manger' is the title of part 4 with chapters discussing salads and salad dressings, fruits, sandwiches, charcuterie, and hors d'oeuvre and canapes.' Part 5 is devoted to all-things 'Baking' with chapters examining the principles of the bakeshop, quick breads, yeast breads, pies, pastries, and cookies, cakes and frostings, as well as custards, creams, frozen desserts, and sauces. The concluding section in this book is part 6 focusing on the 'Presentation' and discussing both plate and buffet presentation.'
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