Customer Reviews:
A good source for baking.......2007-05-13
I bought this book for my Intro to Baking class. For the average home baker, you must know that these recipes are scaled - you weigh out the measurments on a scale, not with measuring cups. The outcome will be very unpleasant if you use the "Betty Crocker Method".
I must admit that I don't use this much anymore since I'm out of the class - it seems that I have a few other baking books that I prefer. There are great recipes, though. One of my favorite is for Challah bread. I'm not Jewish, but I make it often because we love it.
Absolutely indespensible!.......2007-02-04
We use this as a textbook at the Culinary institute of Las Vegas in several classes and I absolutely love it. Has extremely helpful terminology and teaches you the basics of the bakeshop in a way that doesn't put you to sleep.
It's not just recipes, but teaches you the hows and whys behind the processes. A fantastic reference for everything you ever wanted to bake, but didn't know how!!!
A fine book reference from a fine Pastry Chef!!.......2004-09-16
I had heard about this book from friends and colleagues and was determined to get it. After reviewing the recipes, ingredients, techniques and methods, I have determined this to be a PREMIERE and excellent reference book for improving my baking and pastry skills. It is truly a great asset to any beginner/intermediate/advanced home pastry chef-in-the-making.
If you don't get this book you are really missing out on a great opportunity to really learn the art of baking and pastry.
*** Did I mention that the book includes a CD-ROM of MasterChef and all of the recipes in the book?
On Baking by Eddy Van Damme is a MUST for every Chef & Cook!.......2004-07-30
This cookbook is a feast for the eyes and offers extraordinary recipes for both the novice and professional baker. The recipes bring a new creativity and delicacy to the palate, herefore unavailable. I have prepared many of the recipes and ALL have been winners: check out the creme brulee and then continue to read through the multiple options that spring from this one delicious dessert.
This is a classic MUST HAVE cookbook that you will turn to repeatedly and will be delighted with the results.
Maya Buck
Customer Reviews:
Shrink wrap does not mean new........2007-09-10
I ordered a new book and according to the specs from the publisher it should have come with a dvd-rom. My did not. But, the seller of this book did not say there was a dvd-rom but they did say it was new. I think it was far to assume the dvd-rom was included. I was offered a refund less shipping and handling and less the restocking fee but I needed the dvd-rom. So, I was left with no option but to buy it from the campus book store at full price (new and not shrink wrapped)and sold the book to a classmate for more than the intended refund from the seller. The seller did not reply to my emails requesting information about the missing dvd-rom but quickly responded to the bad feedback. This could have been resolved before it got to the "negative feedback stage". What a nightmare!
Beyond a Cookbook.......2007-05-29
This is much more than a cook book. This is the main text for several of my son's culinary classes. After looking through it and with my enjoyment in the kitchen; I just knew I had to have it. You'll learn techniques, history, trouble shooting, as well as hundreds of receipts. The perfect gift for the person "who has everything" or loves to get crazy in the kitchen.
Excellent, if pricy, resource........2007-05-16
"On Cooking" is an excelent resource for home cooks and professionals. The book didn't come with the DVD "package" that was offered at my college bookstore, but that can be ordered directly from Pearson Educational for an extra charge. I like the way culinary history is integrated within the chapters, along with explanation of techniques and receipes by recognized authorities in professional cooking. The techinique illustrations are quite good.
This will be used over and over again.......2007-05-13
I bought this for my first class in Culinary Arts and couldn't believe how wonderful it was for recipes, references, etc. When it arrived, my husband and I sat out on the back porch with a glass of wine and just poured over the pages, oooing and aaahing. We were in heaven.
Now that I'm in my second year of classes, I still refer to my first book and it already has the tell tale signs of a very well used book - sticky pages, smudges and the sort.
I would recommend this to anybody, not just knowledgeable cooks. In fact, my mother-in-law wants one for Christmas and I'm going to buy it for her.
If you are looking for the basics.......2007-04-05
This is a wealth of information for someone looking for a broad foundation. Was used in my first lab class at the Art Institute.
Book Description
Wherever one’s career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation — from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef.
Section One takes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals. Section Two introduces important concepts for any professional cook or chef: nutrition, food safety, and food science. Section Three continues the development of some basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen. Section Four introduces the tools of the trade. Section Five is devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods. Sections Six through Twelve are the heart of this book–basic cooking skills–stocks, sauces, sautés, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia.
Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.
Customer Reviews:
Excellent Textbook.......2007-04-05
This is the Textbook I chose for my students. I just can say it's excellent!
Average customer rating:
- Does exactly what it says on the tin...
- Culinary Arts.
- An Excellent Resource
- On Cooking
- A gem!!!!!
|
On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
Sarah R. Labensky ,
Alan M. Hause ,
Sarah Labensky , and
Steve Labensky
Manufacturer: Prentice Hall
ProductGroup: Book
Binding: Hardcover
 Children's Books
| Subjects
| Books
| Baby-3
| Ages 4-8
| Ages 9-12
| Animals
| Arts & Music
| Books on Cassette
| Books on CD
| Authors & Illustrators, A-Z
| Computers
| Educational
| History & Historical Fiction
| Issues
| Literature
| Obsessions
| People & Places
| Popular Characters
| Reference & Nonfiction
| Religions
| Science, Nature & How It Works
| Series
| Sports & Activities
Hospitality, Travel & Tourism
| Industries & Professions
| Business & Investing
| Subjects
| Books
Canning & Preserving
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Culinary Arts & Techniques
| Cooking, Food & Wine
| Subjects
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Business & Investing
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Children's Books
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Cooking, Food & Wine
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Similar Items:
-
On Baking: A Textbook of Baking and Pastry Fundamentals
-
ServSafe Coursebook: with the Online Exam Answer Voucher
-
ServSafe Essentials: with the Certification Exam Answer Sheet
-
Escoffier: The Complete Guide to the Art of Modern Cookery
-
Nutrition for Foodservice and Culinary Professionals
ASIN: 0130452416 |
Book Description
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.
Customer Reviews:
Does exactly what it says on the tin..........2007-02-04
This is the Basic Skills text book at the Culinary Institute of Las Vegas, and it is GREAT! It breaks down the basics of cooking by food item (poultry, starches, breakfast, etc.), but then each chapter is subdivided into cooking methods (braising, roasting, etc). There are handy tables for cooking times, properties and suggested cooking methods as well. The recipes are tried and true, but they also work extremely well as the foundation for anything you want to create! The beginning of the book gives good information on the history of chefs that have molded modern cuisine as well as kitchen equipment, knives, basic knife skills and seasonings.
Highly reccomended by this die-hard culinry student!I often refer back to this book when looking for alternate recipes in my current classes as this is, by far, the most outstanding book I've purchased for school.
Culinary Arts........2006-10-06
One of the many neat features of studying at Cornell University is that, even if you're not enrolled in its famous School of Hotel Administration, you can attend one of the cooking and wine tasting classes organized especially for non-Hotel School students, and get at least a flavor of the five star culinary instruction provided by the chefs teaching at that school. (That is, you can do so if you're willing to get up an extra hour or two early on the morning of non-Hotel School student enrollment, and if you're lucky enough to beat the crowds or at least slip in as a substitute participant.) In addition to numerous recipes and pieces of valuable advice, information and memories -- particularly of the last night, on which we had to put together a four-course meal, fine dining style, complete with menu, garnishments and perfectly laid table -- Cornell's "cooking class" has enriched my kitchen by two items I have since found it very hard to do without: A professional grade chef's knife, and Sarah Labensky's and Alan Hause's "On Cooking," which we used as our textbook.
Much more than that, however, "On Cooking" is in fact a near-complete reference on everything related to the culinary arts, from the history of cooking to new foods developed in the 20th century, from sanitation and safety to nutritional values, from recipe writing to menu composition, from knifes and other pieces of equipment to edible kitchen staples, from the principles of cooking to various techniques and food presentation -- and of course, on every conceivable kind of food, from coffee, tea, spices and condiments to dairy products, stocks, sauces, soups, red and white meats, charcuterie, fish and shellfish, eggs, vegetables, potatoes, grains, pasta, salads, fruits, sandwiches, hors d'oeuvres, canapes, breads, pies, pastries, cookies, cakes, custards, creams and frozen desserts. Along the way, numerous tables, diagrams and pictures illustrate and exemplify the given information, making it easy to digest and memorize. The book concludes with an extensive bibliography and recommendations for further reading, and a detailed glossary of essential culinary terms.
Recipes are chosen to match individual chapters, and provide both a practical application and a more profound understanding of the respective chapters' subject matter. They include everything from American and international classics (assorted muffins, scrambled eggs and eggs benedict, focaccia, club, Reuben and other sandwiches, minestrone, French onion soup, gazpacho, New England clam chowder, Cesar, Roquefort, Thousand Islands and other dressings, various mayonnaises, coleslaw, cobb salad, Asian chicken salad, salade Nicoise, potato salad, Thai noodle salad, spanakopitta, grilled portabella mushrooms, carpaccio, lemon curd, hummus, various salsas, guacamole, pesto, hollandaise, bolognese, barbecue, bordelaise, bearnaise, Madeira, mornay, tartar, bechamel and other sauces, various stocks, broths and consommes, polenta, various kebabs, pilafs and risottos, paella, falafel, quiche lorraine, pizza, cannoli alla siciliana, macaroni and cheese, fettuccine Alfredo, clams casino, gravlax, oysters Rockefeller, fillet of sole bonne femme, matzo balls, duck confit, chorizo, chicken cacciatore, coq au vin, chicken curry, pico de gallo, chicken and veal fricassees, osso buco, chili con carne, Swedish meatballs, assorted burgers, meatloaf, T-bone, pepper and other steaks, cassoulet, chateaubriand, tournedos Rossini, beef Stroganoff, entrecote bordelaise, boeuf bourguignon, Hungarian goulash, ratatouille, baked beans, spaetzle, gnocchi, hush puppies, roesti potatoes, gratin dauphinois, baked potatoes, crepes, applesauce, New York cheesecake, sabayon, frangipane, assorted pies, tarts and tortes, various meringues and sorbets, creme brulee, chocolate mousse, chocolate angel food cake, sponge cake, brownies, ladyfingers, Madeleines, toll house cookies, gingerbread cookies, buche de noel, and spiced cider) to more unusual dishes such as:
Chilled cherry soup
Perfumed shrimp consomme
Beet vinaigrette
Shallot curry oil
Walnut pesto
Nopal cactus salsa
Pink peppercorn beurre blanc
Crayfish butter
Zucchini bread
Potato cheddar cheese bread
Salmon and sea bass terrine with spinach and basil
Salmon croquettes
Grilled red snapper burger with mango ketchup
Tex-Mex turkey sausage
Sauted pork medallions with red pepper and citrus
Marinated loin of venison roasted with mustard
Roast pheasant with cognac and apples
Stuffed wontons with apricot sauce
Wild rice and cranberry stuffing
Goat cheese ravioli in herbed cream sauce
Spicy sweet potato and chestnut gratin
Grits and cheddar souffle
Potato-ginger puree
Cilantro puree
Grilled seckel pear with sherry bacon vinaigrette
Balsamic raspberries
Figs with berries and honey mousse
Kirsch mousse
Pistachio citrus cheesecake
Chocolate flourless cake
English muffin loaves
Oatmeal stout ice cream
Quince jam
At 1100+ pages a veritable brick, despite its size "On Cooking" has become as much a key part of my kitchen as my chef's knife, my tea infusers, and various other pieces of equipment. I don't harbor any intentions of becoming a professional chef (nor any aspirations to even remotely that level of culinary skills), but I love to cook, and this is one of the cookbooks I'd be least likely to part with -- ever.
"Cookery is become an art, a noble science; cooks are gentlemen." -- Robert Burton, British author (1621).
An Excellent Resource.......2006-01-17
While this is essentially a textbook for culinary students, On Cooking is still very accessible. I would reccommend this book to any amateur wanting to learn more about the concepts behind cooking, rather than just reading and following a recipe.
No doubt, any food lover will continue to reference this book time and time again. Worth its weight in gold!
On Cooking.......2005-09-30
This book is a huge help for anyone seeking more knowledge in the culinary arts area. It provides you with many tips on how to cook in high quanity. It also has many wonderful recipes!
A gem!!!!!.......2005-04-01
This was my first textbook at culinary school and it is by far the most comprehensive collection of culinary information I have ever come across.
It references everything from Nutrition to proper knife care, from meat cuts to the proper way for handling an array of ingredients. If you are serious about cooking, you will find the answers to all of your questions within this book, not to mention a great collection of recipes from restaurants around the US.
Book Description
Explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Focuses on the basic principles behind formulas—ratios, sequence, time and temperature—and how these factors impact all quality-baked products. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes.
Simplifies the baking process by giving readers the ability to understand the factors that impact baking and pastry formulas. Provides students with a strong foundation in baking and pastry and helps them learn how to create thousands of their own signature recipes. Teaches readers how to increase or decrease formula yields to fit any production requirement. Spotlight actual bakers and pastry chefs and give readers a glimpse into the world of baking professionals. Demonstrate how ratios, sequence, time and temperature impact outputs.
Ideal for beginners this book provides an excellent source of information that can be referred to throughout one’s professional baking career.
Book Description
This clear, concise book helps learners develop a strong basic understanding of food preparation and science within the context of societal concerns related to health and food safety.
A three-part organization covers Today’s Food Scene, Food Preparation, and Food in the Context of Life. Individual chapters discuss food safety, HACCP, BSE, biotechnology, GMO, sweeteners and fat substitutes, the labeling of trans fats, and much more.
Essential for all students majoring in food science, dietetics, and nutrition; the book’s knowledge base will help prepare individuals to function effectively in their future careers.
Customer Reviews:
The science of food explained!.......2003-08-28
I bought this book in anticipation of taking my first college course (after graduating high school 17 years ago!). I have been reading it before the class starts because it is a very fascinating and comprehensive guide with (fairly) easy-to-understand explanations of the scientific breakdown of all of our favorite foods. Even if the class is cancelled, I will still keep this as a great compliment to my cookbooks!
Book Description
In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined classic French techniques with American inventiveness in a fast-paced curriculum. Since then, the FCI has gone on to become one of the most prestigious culinary schools in the world, boasting a list of alumni that includes the likes of Matthew Kenney and Bobby Flay and a faculty of such luminaries as Jacques Pepin, Andrea Immer, and Jacques Torres. But perhaps the greatest achievement of the FCI is its Total Immersionsm curriculum, in which the classes prepare a student to cook in any type of kitchen for any kind of cuisine.
Now, for the first time ever, all the best that the FCI has to offer can be found in a single sumptuous volume. The Fundamental Techniques of Classic Cuisine presents the six- and nine-week courses taught at the FCI that cover all 250 basic techniques of French cooking. Along with more than 650 full-color photographs, the book features more than 200 classic recipes as well as new recipes developed by some of the school's most famous graduates. Complete with insider tips and invaluable advice from the FCI, this will be an indispensable addition to the library of serious home cooks everywhere.
Customer Reviews:
CHEF RAY.......2007-10-11
A LONG OVERDUE BASIC REFERENCE OF FUNDERMENTAL TECHNIQUES OF NOT ONLY CLASSIC CUISINE, BUT ALL LEVELS OF COOKING. A MUST FOR COOKS WHETHER A BEGINNER TO PROFESSIONAL. WONDERFUL RECIPES THAT ILLUSTRATE BASIC COOKING TECHNIQUES. IF YOU EVER WANTED TO IMPROVE YOUR CULINARY SKILLS AND CAN NOT ATTEND THE FRENCH CULINARY INSTITUTE, GET THIS BOOK AND READ/EMPLOY THEIR ADVICE.
Great book! A must have!.......2007-09-13
A well written, beautifully illustrated learning tool for all whom aspire to go to the next step of cooking. A 'must have' on any Chefs bookshelf.
Chef Comisar
Product Description
Over 1,2500 color photographs identify raw foods and ingredients, illustrate the tools and equipment uned in professional kitchens and depict procedural steps in the preparation process.
The book contains 550 proven, tested recipes from the authors including selections from chefs working throught the country in culinary programs, hotels and restaurants.
Product Description
Great reference book
Books:
- On Baking: A Textbook of Baking and Pastry Fundamentals
- Paula Deen Celebrates!: Best Dishes and Best Wishes for the Best Times of Your Life
- Perfect Recipes for Having People Over
- Please to the Table: The Russian Cookbook
- Pork and Sons
- Quick Fix Meals: 200 Simple, Delicious Recipes to Make Mealtime Easy
- Quick & Healthy Volume II: More Help for People Who Say They Don't Have Time to Cook Healthy Meals
- Raw
- Scones, Muffins, and Tea Cakes: Breakfast Breads and Teatime Spreads
- Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar
Books Index
Books Home
Recommended Books
- Spreadsheet Modeling and Decision Analysis
- Holistic Guide for a Healthy Dog
- Beautiful Death: The Art of the Cemetery
- Early Cold War Overflights 1950-1956: Symposium Proceedings: Vol. I: Memories & Vol. II: Appendi
- For a Few Demons More
- Passage
- Hawaiian Insects and Their Kin
- Brilliant Cv: What Employers Want to See & How to Say It
- Career Choice and Development: Applying Contemporary Theories to Practice
- Communication and Auditing: A Step-by-Step Guide
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Study Guide
How Baking Works: Exploring the Fundamentals of Baking Science
Food and Beverage Cost Control
On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
