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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. Exciting, new features to this updated edition include:
- Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets.
- Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs.
- Updated concept changes to meet the Food Code revision (Chapter 20)
- Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts
This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.
- Sales Rank: #58726 in Books
- Published on: 2010-01-14
- Original language: English
- Number of items: 1
- Dimensions: 11.21" h x 1.90" w x 9.30" l, .66 pounds
- Binding: Hardcover
- 1224 pages
- Culinary text book
- Recipes
- Food safety
- Food preparation
- Tools and equipment
Most helpful customer reviews
38 of 41 people found the following review helpful.
Poor Quality
By Steve Prom
The information in the book is terrific, if you can keep the book together. This book is junk compared to previous additions. The pages fall right out, everyone in my class is experiencing the same problem. This is a book a student is going to want to keep, but can't because it is so poorly made.
16 of 16 people found the following review helpful.
Canadian VS American Editions
By chefcass
This is a great learning tool for the student or at home learner. BE AWARE that there are two different editions....one for the Canadian Market and one for the American Market. The Canadian version has a lime with a spoon of lime zest on the front cover. The American one is the artichoke. There are differences in the submitted recipies i.e. from Canadian Chefs
19 of 20 people found the following review helpful.
Excellent text for basic skills.
By hill3
Although I was also disappointed that the book did not come with the CD, I have found it a great read with a wealth of useful information presented in an organized, easy to read fashion. This is a staple book used in culinary programs, and I will be keeping this book long after I graduate. I have recommended it to friends who want to learn to be better cooks without going to school for it. The chef who is teaching one of my culinary classes told us that if you only have two books on cooking, he'd recommend this one and The Joy of Cooking. Another great feature of this book is that the pages are coated (that's what makes the book so incredibly heavy) so that they last longer when you inevitably spill something on them while using the book in the kitchen. I agree that a spiral binding might have been a better choice but I have mostly found the book will lay flat no matter where you need it kept open to.
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