On Cooking

On Cooking
Author: Sarah R. Labensky,Alan M. Hause,Steven Labensky
Publsiher: Prentice Hall
Total Pages: 1406
Release: 2007
ISBN 10: 9780131713277
ISBN 13: 0131713272
Language: EN, FR, DE, ES & NL


On Cooking Book Review:

Comprehensive and authoritative, the Fourth Edition of "On Cooking" enhances the book's introduction to food and cooking techniques with new chapters, features and recipes. Topical coverage is expanded with new chapters covering the basics of flavor and vegetarian cooking. A unique recipe testing program has strengthened the quality and reliability of the recipes throughout the book with feedback from students and teachers. "On Cooking" is a resource that students of the culinary arts will want to keep in their kitchen throughout their careers!

On Cooking

On Cooking
Author: N.A
Publsiher:
Total Pages: 1201
Release: 2017
ISBN 10: 9781323678732
ISBN 13: 1323678735
Language: EN, FR, DE, ES & NL


On Cooking Book Review:

Larousse On Cooking

Larousse On Cooking
Author: Larousse
Publsiher: Houghton Mifflin Harcourt
Total Pages: 329
Release:
ISBN 10: 0544187113
ISBN 13: 9780544187115
Language: EN, FR, DE, ES & NL


Larousse On Cooking Book Review:

Study Guide for on Cooking

Study Guide for on Cooking
Author: Pricilla R. Martel,Sarah R. Labensky,Priscilla A. Martel,Steven R. Labensky,Alan M. Hause
Publsiher:
Total Pages: 360
Release: 2010-02
ISBN 10: 9780135108895
ISBN 13: 0135108896
Language: EN, FR, DE, ES & NL


Study Guide for on Cooking Book Review:

On Cooking

On Cooking
Author: Sarah R. Labensky,Priscilla A. Martel,Alan M. Hause
Publsiher: Prentice Hall
Total Pages: 1224
Release: 2014-01-22
ISBN 10: 9780133458558
ISBN 13: 0133458555
Language: EN, FR, DE, ES & NL


On Cooking Book Review:

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. ¿ Teaching and Learning Experience: ¿ The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online-in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional--Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts ¿ This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

Notes on Cooking

Notes on Cooking
Author: Lauren Braun Costello,Russell Reich
Publsiher: Rcr Creative Press
Total Pages: 143
Release: 2009
ISBN 10: 9780972425513
ISBN 13: 0972425519
Language: EN, FR, DE, ES & NL


Notes on Cooking Book Review:

Presents commentary, examples, and insights from a variety of chefs on the basics of cooking.

On Cooking and Myculinarylab

On Cooking and Myculinarylab
Author: Sarah R. Labensky,Priscilla A. Martel,Alan M. Hause
Publsiher:
Total Pages: 1183
Release: 2010-04-13
ISBN 10: 9780132116121
ISBN 13: 013211612X
Language: EN, FR, DE, ES & NL


On Cooking and Myculinarylab Book Review:

This package contains: 0135101530: MyCulinaryLab -- Valuepack Access Card 0013715576X: On Cooking: A Textbook of Culinary Fundamentals

On Cooking Update

On Cooking Update
Author: Sarah R. Labensky,Alan M. Hause,Priscilla A. Martel
Publsiher: Pearson Higher Ed
Total Pages: 1216
Release: 2014-02-12
ISBN 10: 0133458601
ISBN 13: 9780133458602
Language: EN, FR, DE, ES & NL


On Cooking Update Book Review:

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text’s time-tested approach is further enhanced with MyCulinaryLab™, a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab™ enables you to study and master content online—in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional–Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

On Cooking: A Textbook for Culinary Fundamentals, Global Edition

On Cooking: A Textbook for Culinary Fundamentals, Global Edition
Author: Sarah R. Labensky,Priscilla A. Martel,Alan M. Hause
Publsiher: Pearson Higher Ed
Total Pages: 1224
Release: 2015-03-05
ISBN 10: 129207227X
ISBN 13: 9781292072272
Language: EN, FR, DE, ES & NL


On Cooking: A Textbook for Culinary Fundamentals, Global Edition Book Review:

For courses in Introductory Cooking, Cooking Skills or “Food Prep” courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding students toward a successful career in the culinary arts.

Chef Dez on Cooking

Chef Dez on Cooking
Author: Chef Dez
Publsiher: Trafford Publishing
Total Pages: 186
Release: 2012-10-18
ISBN 10: 146696099X
ISBN 13: 9781466960992
Language: EN, FR, DE, ES & NL


Chef Dez on Cooking Book Review:

Take a culinary journey through the columns and kitchen of Chef Dezpopular food columnist, culinary instructor, and cooking show performer. Chef Dez on Cooking, Volume 3 is an informative collection of the popular food column Chef Dez on Cooking, currently published across Canada and Washington State, along with over one hundred of his most popular and favorite recipes. From appetizers to salad dressings, sauces, side dishes, main courses, breakfasts, desserts, and healthy recipes, Chef Dez on Cooking, Volume 3 has something for everyone. It is the third book in the series following Chef Dez on Cooking, Volume 1 and Volume 2, which have received rave reviews. With food columns, culinary questions and answers accompanying each of the chapters, these cookbooks become valuable kitchen references with a refreshing perspective on the wonderful world of cuisine. Gordon Desormeauxs nickname became Dez and then Chef Dez as he entered his culinary career. Most notably known for his biweekly food column Chef Dez on Cooking, Dez captures the reading audience of numerous communities across Canada and Washington State. His cooking shows and culinary classes are extremely informative, entertaining, and lighthearted, and they also reveal his passion for people, life, and food. Born and raised in the lower mainland of British Columbia, his recipes reflect the transformation of everyday ingredients into mouthwatering dishes that anyone would be proud to serve. The essential reference for family favorites and specialty entertaining . . . always a crowd pleaser! I cant wait for Volume 3.Gina S., Abbotsford, BC Your fabulous cookbooks have literally changed my life and the way I cook. Your recipes are easy to follow and always a success. Thank you, Chef Dez, for your always positive attitude and wealth of knowledge. I cant even begin to list the things I have learnt from you. Looking forward to Volume 3.Tammy C., Mission, BC Finally . . . a cookbook that works . . . clear instructions and lots of helpful hints . . . doable recipes that taste great and come with a pinch of Chef Dezs talent and passion . . . even I can make food look and taste good!Gail M., Maple Ridge, BC As one with a bookcase of cookbooks, I know that, ultimately, the always-urgent whats for dinner? will find its answer in only a handful of cookbooks, food-splattered from regular use. Chef Dez on Cooking, Volume 1 and 2 are included among those, so Im beyond excited to add Volume 3 to the shelf! Congratulations, Dez, on your most recent accomplishment. Thank you, thank you, for helping all of us WOW our friends and loved ones with culinary delights.Charlotte Lepp, Lepp Farm Market, Abbotsford, BC

Chef Dez on Cooking

Chef Dez on Cooking
Author: Gordon Desormeaux
Publsiher: Trafford Publishing
Total Pages: 166
Release: 2007-10-16
ISBN 10: 1466959541
ISBN 13: 9781466959545
Language: EN, FR, DE, ES & NL


Chef Dez on Cooking Book Review:

Take a culinary journey through the columns and kitchen of Chef Dez - Western Canada's own Food Columnist, Culinary Instructor and Cooking Show Performer. Chef Dez on Cooking, Volume 1 is an informative collection of the popular food column Chef Dez on Cooking, currently published across Western Canada, along with over 100 of his most popular and favorite recipes. From appetizers to salad dressings, sauces, side dishes, main courses, desserts, beverages, and low fat meals, Chef Dez on Cooking, Volume 1 has something for everyone. It also includes an array of cultural dishes of Greek and Italian origin, plus his personal favorite recipe for Indian butter chicken. With culinary questions and answers accompanying each of the food columns, this cookbook becomes a valuable kitchen reference with a refreshing perspective on the wonderful world of cuisine.

How to Cook and Keep on Cooking

How to Cook and Keep on Cooking
Author: Simon Boyle
Publsiher: Random House
Total Pages: 208
Release: 2018-12-06
ISBN 10: 1473565278
ISBN 13: 9781473565272
Language: EN, FR, DE, ES & NL


How to Cook and Keep on Cooking Book Review:

Cooking the basics, with confidence! Have you always wanted to learn how to cook, but don't know where to start? Whether you're intimidated by complex recipes and glossy photographs, or you're a student moving out for the first time, this book will give you the tools you need to gain confidence in the kitchen, and experience the satisfaction of mastering a fundamental life skill. Written in a refreshingly direct and friendly style, this concise handbook covers all bases: equipment, weekly meal planners, how to follow a recipe, basic nutrition, popular cooking techniques and, of course, recipes! The recipes revolve around key ingredients - eggs, pasta, pulses, meats and stocks. With easy to follow instructions, you'll be whipping up full roast dinners, aromatic curries and deliciously sweet desserts, in no time at all. So why not take the first step? Start cooking today!

On Cooking and MCL and EText and NRA Cooking/Baking Answer Sheet

On Cooking and MCL and EText and NRA Cooking/Baking Answer Sheet
Author: Sarah R. Labensky,Priscilla A. Martel,Alan M. Hause
Publsiher:
Total Pages: 1183
Release: 2013-07-25
ISBN 10: 9780133461688
ISBN 13: 0133461688
Language: EN, FR, DE, ES & NL


On Cooking and MCL and EText and NRA Cooking/Baking Answer Sheet Book Review:

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. Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. This package contains the following components: 013715576X On Cooking: A Textbook of Culinary Fundamentals 013298914X 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking: A Textbook of Culinary Fundamentals 0133458806 National Restaurant Association Cooking/Baking Answer Sheet

Mrs. Allen on Cooking, Menus, Service

Mrs. Allen on Cooking, Menus, Service
Author: Ida Cogswell Bailey Allen
Publsiher: S.B. Gundy
Total Pages: 1001
Release: 1924
ISBN 10:
ISBN 13: CORNELL:31924001762958
Language: EN, FR, DE, ES & NL


Mrs. Allen on Cooking, Menus, Service Book Review:

Study Guide for on Cooking

Study Guide for on Cooking
Author: Sarah R. Labensky,Priscilla A. Martel,Alan M. Hause,Christine Stamm-Griffin
Publsiher: Prentice Hall
Total Pages: 352
Release: 2014-03-19
ISBN 10: 9780133458589
ISBN 13: 013345858X
Language: EN, FR, DE, ES & NL


Study Guide for on Cooking Book Review:

Comprehensive and well-written, this text 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.

Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat
Author: Samin Nosrat
Publsiher: Simon and Schuster
Total Pages: 480
Release: 2017-04-25
ISBN 10: 1476753830
ISBN 13: 9781476753836
Language: EN, FR, DE, ES & NL


Salt, Fat, Acid, Heat Book Review:

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

On Cooking

On Cooking
Author: Pearson Learning Solutions
Publsiher:
Total Pages: 222
Release: 2000-06
ISBN 10: 9780536608901
ISBN 13: 0536608903
Language: EN, FR, DE, ES & NL


On Cooking Book Review:

The Effect of Two Oven Temperatures on Cooking Times and Losses

The Effect of Two Oven Temperatures on Cooking Times and Losses
Author: Mary Elizabeth Kilby
Publsiher:
Total Pages: 94
Release: 1959
ISBN 10:
ISBN 13: CORNELL:31924003561606
Language: EN, FR, DE, ES & NL


The Effect of Two Oven Temperatures on Cooking Times and Losses Book Review:

Gordon Ramsay's Home Cooking

Gordon Ramsay's Home Cooking
Author: Gordon Ramsay
Publsiher: Grand Central Publishing
Total Pages: 256
Release: 2013-04-09
ISBN 10: 145552526X
ISBN 13: 9781455525263
Language: EN, FR, DE, ES & NL


Gordon Ramsay's Home Cooking Book Review:

Cook with confidence and find inspiration with Gordon Ramsay's fun, delicious recipes for novice cooks and experienced chefs alike. Based on a new cooking show, this book will give experienced as well as novice cooks the desire, confidence and inspiration to get cooking. Ramsay will offer simple, accessible recipes with a "wow" factor. Gordon has travelled the world from India and the Far East to LA and Europe, and the recipes in this book will draw all these culinary influences together to show us simple, vibrant and delicious recipes that reflect the way we eat today. For example: Miso braised salmon fillet with Asian vegetables, Pork and Bacon slider with home made bbq sauce, Curried Sweetcorn Soup, Wild Mushroom Risotto Arrancini, and Baked Lemon Cheesecake with Raspberries. Each chapter will concentrate on a different area of cooking--from the classics to the secret of cooking with Chili and spice, through roasting, baking, and helpful sections on cooking good food for less and cooking for a crowd. Woven into the book will be useful tricks and tips--from ways to save time and money, to cleaning and prepping ingredients, to pan frying like a pro. Stuffed full of delicious recipes, invaluable tips and lashings of Gordon's trademark cheeky wit, Gordon Ramsay's Home Cooking is the ultimate cooking lesson from the ultimate chef.

Ratio

Ratio
Author: Michael Ruhlman
Publsiher: Simon and Schuster
Total Pages: 272
Release: 2009-04-07
ISBN 10: 1416566120
ISBN 13: 9781416566120
Language: EN, FR, DE, ES & NL


Ratio Book Review:

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.