| | |  | Friedr Dick 1905 Knives | Home » » » » On Cooking: A Textbook of Culinary Fundamentals, 4th Edition (Book only) | | | | | | | 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. | | | Product Details: | | | Author:
| Sarah R. Labensky | | Hardcover:
| 1440 pages | | Publisher:
| Prentice Hall | | Publication Date:
| February 10, 2006 | | Language:
| English | | ISBN:
| 0131713272 | | Product Width:
| 210.0 centimeters | | Product Height:
| 276.0 centimeters | | Product Weight:
| 0.0 pounds | | Package Length:
| 10.9 inches | | Package Width:
| 8.6 inches | | Package Height:
| 2.4 inches | | Package Weight:
| 7.65 pounds | | Average Customer Rating:
|  based on 33 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 33 customer reviews )
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Most Helpful Customer Reviews
23 of 26 found the following review helpful:
This will be used over and over againMay 13, 2007
By Theresa M. Daggett
"TMDaggett"
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.
10 of 11 found the following review helpful:
Everything you ever wanted to knowJan 23, 2008
By P. Caruso
This book has EVERYTHING. Don't understand some of those basic terms they use on the cooking shows? They're in here! With great recipes and beautiful pictures, On Cooking is like an entire cooking course in itself.
9 of 10 found the following review helpful:
Great Cookbook!Nov 10, 2006
By P. Katkin
I had to purchase this book for a cooking class that I had to take. I am by no means a chef and had never even had to cut chicken of a bone. This book was great not only as a text, but as a cookbook with easy instructions that even the most inexperienced chef (like me!) can follow. I highly recommend this book!
8 of 9 found the following review helpful:
Great for professional and amateur useJan 03, 2009
By Michael Lombardi
"picky reader"
This book was a requirement for a introductory-level college cooking course I took last semester. (I'm not a culinary student, rather restaurant management.) My professor (a culinary professional) said how valuable the book is and that he keeps it handy in his own kitchen; likewise my wife (a culinary amateur) often fights me to get her hands on it. Lots of recipes, specific mise-en-place to help get you started, and many illustrations, pictures, and definitions help you use this book. The book also contains very good touches on meat fabrication that will be expanded on in other books/courses.
Pros:
In-depth coverage of each topic.
Wide coverage: covers everything from knife skills to herbs to hors d'vours to entrees to desserts.
Excellent illustrations and photographic series.
Cons:
Expensive
Probably required reading for you
Heavy, you'll want to make this class the only one of the day so you don't have to lug this book all over campus.
Bordering on dry, if nothing else, the chapters do get long.
Final recommendations:
If for home use, wait until the 5th edition comes out and then buy the 4th edition. I'd tell you to buy the 3rd edition now, but the 4th edition has some great additions over the 3rd.
If for school use, the 4th edition has some wonderful additions that you shouldn't skip over. If you need to save a few bucks by getting the 3rd edition and borrowing the 4th for those chapters, you'll get by. But, if not, go new or the best quality used you can get because you'll want to keep this book around after your class is over.
5 of 5 found the following review helpful:
If I could only carry only one "cook book" this would be it.Aug 20, 2008
By Dick Whiting
I originally discovered this textbook on a culinary school syllabus. I worked through it on my own and put its principles into action learning more from it than any other single book. The recipes are easy to scale, and the nutritional breakdown is excellent. The recipes are practical, from the basics like mother sauces; to actual hotel and restaurant recipes from some of the finest chefs across the country. It covers: the history of the culinary arts, tools and equipment, and breaks down fundamental concepts on cooking from vegetables to pastry with easy to follow instructions and photos. If I could only carry one "cook book" this would be it.
See all 33 customer reviews on Amazon.com
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