On cooking : techniques from expert chefs / Sarah R. Labensky, Alan M. Hause ; with Steven Labensky ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram.

Cover image for On cooking : techniques from expert chefs / Sarah R. Labensky, Alan M. Hause ; with Steven Labensky ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram.

ISBN:

9780130618658

Title:

On cooking : techniques from expert chefs / Sarah R. Labensky, Alan M. Hause ; with Steven Labensky ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram.

Author:

Labensky, Sarah R.

Personal Author:

Labensky, Sarah R.

Edition:

3rd ed.

Publication Information:

Upper Saddle River, N.J. : Prentice Hall, c2003.

Physical Description:

xiii, 1184 p. : col. ill. ; 29 cm.

Subject Term:

Cooking.

Added Author:

Hause, Alan M.

Labensky, Steven.

Format:

Books

Publication Date:

2003

Publication Information:

Upper Saddle River, N.J. : Prentice Hall, c2003.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5 LAB	Week loan	1	Standard shelving location	Searching... Unknown

On Cooking is essentially an entire cooking course contained within an 1152 page book. This encyclopedic culinary book covers every imaginable topic from identification of foods, to demonstrating how to properly hold a knife to techniques and procedures (like cutting vegetables and grilling meats to roasting poultry and preparing sauces) and most importantly, creation of successful recipes. Many of the 750 recipes have step-by-step procedural photo sequences to assist the aspiring home chef. The recipe variety and complexity are one of the book's hallmarks. Basic recipes from collard greens and meatloaf to classic dishes like Crabcakes Benedict, as well as, new-style cooking like Duck Prosciutto with Fresh Mango being fine examples of the depth and breadth of recipe content.

Author Notes

Sarah Labensky is a cookbook author, academic administrator, cooking teacher, working caterer, industry consultant, active community volunteer, and passionate culinary professional. Chef Sarah is Founding Director of the Culinary Arts Institute at Mississippi University for Women. Prior to joining MUW's faculty, she 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.

Chef Sarah is active in numerous professional organizations. A member of the Board of Directors of the International Association of Culinary Professionals (IACP), she was recently elected as that Association's Secretary-Treasurer. Chef Sarah is also a member of The American Culinary Federation, The James Beard Foundation and Les Dames d'Escoffier.

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.

-- 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!

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Bound With These Titles

On Order

Summary

Summary

Author Notes

Reviews (1)

Library Journal Review

Table of Contents