Description

Book Synopsis

About our authors

Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.

Priscilla A. Martel is a professional chef, educator and food writer with a special interest in Mediterranean cuisines, artisan baking and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT, in 1979. Today, she operates All About Food, which holds sev

Table of Contents
PART 1: PROFESSIONALISM

  1. Professionalism
  2. Food Safety and Sanitation
  3. Nutrition
  4. Menus and Recipes
PART 2: PREPARATION
  1. Tools and Equipment
  2. Knife Skills
  3. Flavors and Flavorings
  4. Dairy Products
  5. Mise en Place
PART 3: COOKING
  1. Principles of Cooking
  2. Stocks and Sauces
  3. Soups
  4. Principles of Meat Cookery
  5. Beef
  6. Veal
  7. Lamb
  8. Pork
  9. Poultry
  10. Game
  11. Fish and Shellfish
  12. Eggs and Breakfast
  13. Vegetables
  14. Potatoes, Grains and Pasta
  15. Healthy Cooking and Special Diets
PART 4: GARDE MANGER
  1. Salads and Salad Dressings
  2. Fruits
  3. Sandwiches
  4. Charcuterie
  5. Hors d'Oeuvre and Canapés
PART 5: BAKING
  1. Principles of the Bakeshop
  2. Quick Breads
  3. Yeast Breads
  4. Pies, Pastries and Cookies
  5. Cakes and Frostings
  6. Custards, Creams, Frozen Desserts and Sauces
PART 6: PRESENTATION
  1. Plate Presentation
  2. Buffet Presentation
APPENDICES
  1. Measurement and Conversion Charts
  2. Fresh Locally-grown Produce Availability Chart

On Cooking

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    £138.26

    Includes FREE delivery

    Order before 4pm tomorrow for delivery by Thu 2 Jul 2026.

    A Hardback by Sarah Labensky, Priscilla Martel, Alan Hause

    Out of stock


      View other formats and editions of On Cooking by Sarah Labensky

      Publisher: Pearson Education (US)
      Publication Date: 25/04/2018
      ISBN13: 9780134441900, 978-0134441900
      ISBN10: 0134441907

      Description

      Book Synopsis

      About our authors

      Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.

      Priscilla A. Martel is a professional chef, educator and food writer with a special interest in Mediterranean cuisines, artisan baking and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT, in 1979. Today, she operates All About Food, which holds sev

      Table of Contents
      PART 1: PROFESSIONALISM

      1. Professionalism
      2. Food Safety and Sanitation
      3. Nutrition
      4. Menus and Recipes
      PART 2: PREPARATION
      1. Tools and Equipment
      2. Knife Skills
      3. Flavors and Flavorings
      4. Dairy Products
      5. Mise en Place
      PART 3: COOKING
      1. Principles of Cooking
      2. Stocks and Sauces
      3. Soups
      4. Principles of Meat Cookery
      5. Beef
      6. Veal
      7. Lamb
      8. Pork
      9. Poultry
      10. Game
      11. Fish and Shellfish
      12. Eggs and Breakfast
      13. Vegetables
      14. Potatoes, Grains and Pasta
      15. Healthy Cooking and Special Diets
      PART 4: GARDE MANGER
      1. Salads and Salad Dressings
      2. Fruits
      3. Sandwiches
      4. Charcuterie
      5. Hors d'Oeuvre and Canapés
      PART 5: BAKING
      1. Principles of the Bakeshop
      2. Quick Breads
      3. Yeast Breads
      4. Pies, Pastries and Cookies
      5. Cakes and Frostings
      6. Custards, Creams, Frozen Desserts and Sauces
      PART 6: PRESENTATION
      1. Plate Presentation
      2. Buffet Presentation
      APPENDICES
      1. Measurement and Conversion Charts
      2. Fresh Locally-grown Produce Availability Chart

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