On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
by Sarah R. Labensky, Alan M. Hause, Steven R. Labensky, Priscilla A. Martel
Book Summary Information
Author: Alan M. Hause, Priscilla A. Martel, Sarah R. Labensky, Steven R. LabenskyEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2006-02-10
ISBN: 0131713272
Number of pages: 1440
Publisher: Prentice Hall
Accessories:
Book Reviews of On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Book Review: Culinary Arts.
Summary: 5 Stars
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).
More On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only reviews:
1 2 3 4 5 6
1 2 3 4 5 6
Business & Investing Books
Book Subjects
- Arts & Photography
- Audiobooks on Cassette
- Audiobooks on CD
- Biographies & Memoirs
- Business & Investing
- Children's Books
- Comics & Graphic Novels
- Computers & Internet
- Cooking, Food & Wine
- e-Books
- Engineering
- Entertainment
- Gay & Lesbian
- Health, Mind & Body
- History
- Home & Garden
- Horror
- Law
- Literature & Fiction
- Medicine
- Mystery & Thrillers
- Nonfiction
- Outdoors & Nature
- Parenting & Families
- Professional & Technical
- Reference
- Religion & Spirituality
- Romance
- Science
- Science Fiction & Fantasy
- Sports
- Teens
- Travel
Most talked about in 10 Culinary Basics for the Home Cook
How I Learned to Cook: Culinary Educations from the World's Greatest Chefsby Kimberly Witherspoon, Peter Meehan
Bloomsbury USA; Published: 2006-10-31; Hardcover; Book
Best price: $2.84
Price in other shops:
The Way to Cookby Julia Child
Knopf; Published: 1989-09-18; Hardcover; Book
Best price: $39.76
Price in other shops:
Gourmet Meals in Minutesby Culinary Institute of America
Lebhar-Friedman Books; Published: 2004-09-25; Hardcover; Book
Best price: $22.25
Price in other shops:
The Professional Chef's Knife Kitby Culinary Institute of America
Wiley; Published: 1999-11-05; Paperback; Book
Best price: $123.08
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook onlyby Sarah R. Labensky, Alan M. Hause, Steven R. Labensky, Priscilla A. Martel
Prentice Hall; Published: 2006-02-10; Hardcover; Book
Best price: $82.00
Price in other shops:
How To Cook Everything: Simple Recipes for Great Foodby Mark Bittman
Wiley; Published: 2006-03-20; Paperback; Book
Best price: $11.72
Price in other shops:
Happy in the Kitchen: The Craft of Cooking, the Art of Eatingby Michel Richard
Artisan; Published: 2006-08-30; Hardcover; Book
Best price: $25.55
Price in other shops:
What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricksby James Peterson
Cookbook; Artisan; Published: 2007-04-19; Paperback; Book
Best price: $7.67
Price in other shops:
Working the Plate: The Art of Food Presentationby Christopher Styler
Wiley; Published: 2006-09-25; Hardcover; Book
Best price: $23.48
Price in other shops:
Baking: From My Home to Yoursby Dorie Greenspan
Houghton Mifflin Harcourt; Published: 2006-09-25; Hardcover; Book
Best price: $22.00
Price in other shops:
Similar books summaries and other product reviews
About Wineby J. Patrick Henderson, Dellie Rex
Delmar Cengage Learning; Published: 2006-06-23; Hardcover; Book
Best price: $58.39
Price in other shops:
Becoming a Chefby Andrew Dornenburg, Karen Page
Wiley; Published: 2003-10-10; Paperback; Book
Best price: $16.00
Price in other shops:
Professional Bakingby Wayne Gisslen
Wiley; Published: 2008-03-03; Hardcover; Book
Best price: $40.78
Price in other shops:
The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultryby North American Meat Processors Assoc
Wiley; Published: 2006-04-07; Plastic Comb; Book
Best price: $46.55
Price in other shops:
Study Guideby Christine Stamm-Griffin
Prentice Hall; Published: 2006-04-20; Paperback; Book
Best price: $15.00
Price in other shops:
ServSafe Essentials with Answer Sheet for Paper and Pencil Exam (5th Edition)by NRA National Restaurant Association
Prentice Hall; Published: 2008-03-17; Paperback; Book
Best price: $66.44
Price in other shops:
Culinary Calculations: Simplified Math for Culinary Professionalsby Terri Jones
Wiley; Published: 2008-03-10; Paperback; Book
Best price: $31.60
The Book of Yields: Accuracy in Food Costing and Purchasingby Francis T. Lynch
Wiley; Published: 2007-02-26; Plastic Comb; Book
Best price: $29.00
On Baking: A Textbook of Baking and Pastry Fundamentals (2nd Edition)by Sarah R. Labensky, Eddy Van Damme, Priscilla A. Martel
Prentice Hall; Published: 2008-07-10; Hardcover; Book
Best price: $75.50
Price in other shops:
Serv Safe Coursebook with Answer Sheet for Paper and Pencil Exam (5th Edition)by National Restaurant Association
Prentice Hall; Published: 2008-03-16; Paperback; Book
Best price: $75.69
Price in other shops: