{"product_id":"on-cooking-9780134441900","title":"On Cooking","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003ch3\u003eAbout our authors\u003c\/h3\u003e \u003cp\u003e\u003cstrong\u003eSarah R. Labensky\u003c\/strong\u003e 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.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003ePriscilla A. Martel\u003c\/strong\u003e 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\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003ePART 1: PROFESSIONALISM  \u003c\/p\u003e\u003col\u003e\n\u003cli\u003eProfessionalism\u003c\/li\u003e\n\u003cli\u003eFood Safety and Sanitation\u003c\/li\u003e\n\u003cli\u003eNutrition\u003c\/li\u003e\n\u003cli\u003eMenus and Recipes\u003c\/li\u003e\n\u003c\/ol\u003e  PART 2: PREPARATION  \u003col\u003e\n\u003cli\u003eTools and Equipment\u003c\/li\u003e\n\u003cli\u003eKnife Skills\u003c\/li\u003e\n\u003cli\u003eFlavors and Flavorings\u003c\/li\u003e\n\u003cli\u003eDairy Products\u003c\/li\u003e\n\u003cli\u003eMise en Place\u003c\/li\u003e\n\u003c\/ol\u003e  PART 3: COOKING  \u003col\u003e\n\u003cli\u003ePrinciples of Cooking\u003c\/li\u003e\n\u003cli\u003eStocks and Sauces\u003c\/li\u003e\n\u003cli\u003eSoups\u003c\/li\u003e\n\u003cli\u003ePrinciples of Meat Cookery\u003c\/li\u003e\n\u003cli\u003eBeef\u003c\/li\u003e\n\u003cli\u003eVeal\u003c\/li\u003e\n\u003cli\u003eLamb\u003c\/li\u003e\n\u003cli\u003ePork\u003c\/li\u003e\n\u003cli\u003ePoultry\u003c\/li\u003e\n\u003cli\u003eGame\u003c\/li\u003e\n\u003cli\u003eFish and Shellfish\u003c\/li\u003e\n\u003cli\u003eEggs and Breakfast\u003c\/li\u003e\n\u003cli\u003eVegetables\u003c\/li\u003e\n\u003cli\u003ePotatoes, Grains and Pasta\u003c\/li\u003e\n\u003cli\u003eHealthy Cooking and Special Diets\u003c\/li\u003e\n\u003c\/ol\u003e  PART 4: GARDE MANGER  \u003col\u003e\n\u003cli\u003eSalads and Salad Dressings\u003c\/li\u003e\n\u003cli\u003eFruits\u003c\/li\u003e\n\u003cli\u003eSandwiches\u003c\/li\u003e\n\u003cli\u003eCharcuterie\u003c\/li\u003e\n\u003cli\u003eHors d'Oeuvre and Canapés\u003c\/li\u003e\n\u003c\/ol\u003e  PART 5: BAKING  \u003col\u003e\n\u003cli\u003ePrinciples of the Bakeshop\u003c\/li\u003e\n\u003cli\u003eQuick Breads\u003c\/li\u003e\n\u003cli\u003eYeast Breads\u003c\/li\u003e\n\u003cli\u003ePies, Pastries and Cookies\u003c\/li\u003e\n\u003cli\u003eCakes and Frostings\u003c\/li\u003e\n\u003cli\u003eCustards, Creams, Frozen Desserts and Sauces\u003c\/li\u003e\n\u003c\/ol\u003e  PART 6: PRESENTATION  \u003col\u003e\n\u003cli\u003ePlate Presentation\u003c\/li\u003e\n\u003cli\u003eBuffet Presentation\u003c\/li\u003e\n\u003c\/ol\u003e  APPENDICES  \u003col\u003e\n\u003cli\u003eMeasurement and Conversion Charts\u003c\/li\u003e\n\u003cli\u003eFresh Locally-grown Produce Availability Chart\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Pearson Education (US)","offers":[{"title":"Default Title","offer_id":49524389806423,"sku":"9780134441900","price":138.26,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780134441900.jpg?v=1731856595","url":"https:\/\/bookcurl.com\/products\/on-cooking-9780134441900","provider":"Book Curl","version":"1.0","type":"link"}