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Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.5 LAB | Book | 1 | Standard shelving location | Searching... Unknown |
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Summary
Summary
Covers food safety, nutrition, tools, equipment, and cooking techniques, and provides information on various foods and their preparation.
Author Notes
SARAH R. LABENSKY is Director of the Culinary Arts Institute at Mississippi University for Women, which offers a unique B.S. degree program emphasizing food journalism, food photography, food styling, entrepreneurship, nutrition and wellness. Previously, Chef Labensky was a Professor in the Culinary Arts Program at Scottsdale Community College in Arizona. Labensky is co-author of WEBSTER'S NEW WORLD DICTIONARY OF CULINARY ARTS (Prentice Hall, 1997) and APPLIED MATH FOR FOOD SERVICE (Prentice Hall, 1998). She is currently preparing the companion book ON BAKING: A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS. Chef Labensky is active in the International Association of Culinary Professionals, from which she has earned the designation Certified Culinary Professional, and is a member of The James Beard Foundation, Women Chefs & Restaurateurs and Les Dames d'Escoffier.
ALAN M. "SKIP" HAUSE is now Chef and owner of What's the Occasion? Catering, Inc. in Scottsdale, Arizona. He began his culinary career by graduating with honors on the Dean's List at the Culinary Institute of America. Later, he served with excellence for 16 years as Executive Chef at Continental Catering in Phoenix, Arizona. Active in charity work throughout the Southwest, he has participated in The Scottsdale Culinary Festival, SOS Taste of the Nation, Meals on Wheels at University Studios in Los Angeles, and many other major culinary events.
Reviews (1)
Library Journal Review
Similar in scope and approach to the Culinary Institute's The New Professional Chef (LJ 8/91), this textbook/reference was put together by Phoenix cookbook author Labensky and caterer Hause. Like The New Professional Chef, it begins with an introduction to the food service industry, then covers equipment and kitchen staples, with the bulk of the book devoted to all aspects of professional cooking and baking. This volume includes 1250 color photographs and 5500 recipes, in contrast to Chef's 700 recipes and 900 color photographs plus illustrations. Many of the recipes in Labensky and Hause's work come from a variety of professional chefs, and it shows. While one should expect that yields for stocks and other basic preparations be large in a text of this sort, home cooks attempting to use the recipes may be frustrated by serving sizes that vary from recipe to recipe, serving from one or two people to ten to 16 or more. The color photographs and step-by-step technique shots give this value as a reference, so special collections may want to consider; those that already have The New Professional Chef, however, can skip it.-Judith C. Sutton, Sutton's Place Cuisine, New York (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| -- 1995 IACP Julia Child Cookbook Award Nominee |
| -- International Cookbook Revue 1997 Top Professional Book |
| LABENSKY -- 1998 James Beard Foundation Award Nominee |
| Features tips, techniques and celebrated recipes from fifty of today's hottest restaurants and expert chefs |
| Wolfgang Puck, Chinois on Main, Santa Monica, CA Mark Miller, Coyote Café, Santa Fe, NM Alfred PortaleGotham Bar and Grill |
| NY Ease your conscience and pamper your palate! |
| Authors focus on healthy cooking, wit specially marked "healthful" recipes and nutritional analysis for every recipe |
| Over 1450 exquisite, full-color photographs illustrate fresh ingredients, cooking techniques and plate presentation |
| 750 plus gourmet recipes reflect a wide range of cooking styles, from Classic French to New American |
| New chapters on Hors d'oeuvre and Canapés, Eggs and Sandwiches help you master the basics or host the perfect party |
| Techniques from expert chefs, essays on food history and nutritional analyses make |
| On Cooking much more than an ordinary cookbook! |