On Cooking: A Textbook of Culinary Fundamentals [with Cooking Techniques DVD] | Book, Essay

On Cooking: A Textbook of Culinary Fundamentals [with Cooking Techniques DVD]
Book details:
Pages: 1406
Rating: 4.33

Original Title On Cooking: A Textbook of Culinary Fundamentals

ISBN 0132380919 (ISBN13: 9780132380911 )

Edition Language English

Genres:
Cooking :: Reference :: Food :: Culinary :: Textbooks :: Food and Drink :: Cookbooks

Book description:

This package contains the following components:

0131713272 / 9780131713277 On Cooking: A Textbook of Culinary Fundamentals

0131713329 / 9780131713321 Cooking Techniques DVD




Book Authors:

Sarah R. Labensky

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On Cooking: A Textbook of Culinary Fundamentals [with Cooking Techniques DVD] Essay




I love it is a good book One of my favourite all around cookery books, from my first twenty-four hours in culinary school until now, after 12 old ages of working in the field. This was my bible while I was in culinary school old ages ago. It is really enlightening, clear and provides fantastic historical facts about nutrient. I still refer to it to this twenty-four hours! There seemed to be an copiousness of errors, both in technique and in recipe output. And some of the formulas were merely bad. But all in all, 't was a great text edition. I have used this book adequate times and read specific chapters to give it a read position. Great for technique and the formulas are astonishing. Used this book for my culinary category. Have lost of techniques and great formulas. My first professional cookery book. Big, expensive, nostalgic. However The New Professional Chef is a much better book. read this inn college, most helpful text edition I have of all time come across This was the text edition from my CUL101- Introduction to Foods category in culinary school. It covers a small of everything but is still really thorough, as it should be since it 's immense. It is a great culinary text book and good foundation to construct on. Very Good Book for Culinary Students. Great text book with practicals and measure by measure picture taking. one think this book is perfect for a direction pupils... A beautiful, utile, encyclopaedic, demystifying tome. A few old ages back, my spouse encouraged me to take a six hebdomad, no classs, hands-on, flushing cooking category that a nearby academy offers for us anybodies. Though intimidated at the thought and the cost, that was more than worthwhile. The chef learning us recommends this book for her existent aspiring chef pupils and us home cooks likewise. An first-class book for larning the basicss of the culinary humanistic disciplines. This is a really concise book with over 750 formulas on top of dozenss of information. I recommend this to anyone who is interested in more than merely merely messing about in the kitchen, but for one who truly has a passion for cooking. I come back to this book all the clip in my cookery ( and baking ) enterprises. We used this book for Food Prep 1 & 2. It is n't aimed at place cooks, but anyone who is interested in technique and the theory behind why you do things a certain manner will acquire something out of it. There are some truly good formulas as good. The chapter on female parent sauces is worth the monetary value of admittance. Stocks, soups, beef, porc, lamb, seafood, fish, sauces, breakfast, eggs, produce. how one can cook good Beautiful book for those seeking to understand the culinary side of the universe. A shelf keeper, full of information from baking to braising to plating. Helped me through many dinner parties! This is an first-class book if you are draw a bead oning to be a chef. I have yet to happen a formula in this book that was non good liked or improperly measured. Fabulous book about cookery. Teaches you all the rudimentss which is a batch more than you are likely believing. Teaches you everything about everything in cooking. Great resource. This is the indispensable kitchen usher on how to cook any and everything. My bible during culinary school This is the first cookery book I of all time bought. It is a text edition on the western classical repertoir. Since it is written for culinary pupils, the formulas are in restaurant parts and do n't scant on butter and pick. I have n't read many other professional texts, so I ca n't state it 's the best or the worst, but I think it gave me a good apprehension of nutrient and its readying. Unless you want to set on 60 lbs ( one speak from experience ) , you 'll likely desire to do merely a fraction of each formula. The creme brulee calls for 50 egg yolks!
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