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On Cooking: A Textbook of Culinary Fundamentals [精装] |  |
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On Cooking: A Textbook of Culinary Fundamentals [精装] | |
Chef Sarah Labensky , CCP was Founding Director of the Culinary Arts Institute at Mississippi University for Women. She taught cooking and management courses, and administered the school's four-year baccalaureate degree program in Culinary Arts. 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. In April 2006, Sarah purchased The Front Door and Back Door restaurants, located in downtown Columbus, MS. She quickly expanded the operation to add a gourmet retail shop and an evening fine dining restaurant. Sarah purchased The Green Olive Italian Restaurant, located in northwest Columbus, MS in September 2006. She is active in several professional organizations and is a Past President of the 4,000-member International Association of Culinary Professionals. In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University. She also holds a B.S. degree in Political Science and Public Administration from Murray (Kentucky) State University and a Culinary Certificate from Scottsdale (Arizona) Community College. She has been repeatedly included in Marquis' Who's Who in the World, Who's Who in America and Who's Who of American Women. Sarah is originally from Murray, Kentucky, and has also lived in Phoenix and Nashville. In addition to good food, Chef Sarah is passionate about travel and animals. She is Mom to three Rhodesian Ridgebacks, two Weimaraners and four cats of questionable pedigree. Priscilla Martell is a graduate of Brown University, and currently operates a consulting business called All About Food, that services the food, baking and restaurant industries. She's a prolific freelance writer, and her articles have appeared in a number of newspapers and magazines such as Cooking Light, Food and Wine and Flavor & Menu magazine. She also works with the American Almond Products Company as Culinary Research Director and she has taught as an adjunct at Connecticut Culinary Academy and Boston University. She and and her husband Chalie van Over opened and ran an award winning restaurant for a number of years in their hometown of Chester Ct. called Restaurant du Village Allen "Skip " Hause " Is co-owner and directing executive of Fabulous Food, which he and his wife founded in 1995 to fulfill their vision of unique custom catering. A graduate of New York's renowned Culinary Institute of America, Hause has stellar credentials in all facets of the culinary world. His experience includes the noted Williamsburg Inn (Williamsburg, VA), corporate work for Omni International Hotels (Atlanta, GA), and 16 years as Executive Chef for a leading Phoenix catering company. As Fabulous Food's Executive Chef, Skip Hause oversees all aspects of the business. He is ably assisted by an exceptional kitchen and planning staff, whose combined talents is the reason the company earns its name in both taste and presentation.
Part 1 PROFESSIONALISM Chapter 1 Professionalism Chapter 2 Food Safety and Sanitation Chapter 3 Menus and Recipes Part 2 PREPARATION Chapter 4 Tools and Equipment Chapter 5 Knife Skills Chapter 6 Flavors + Flavorings Chapter 7 Dairy Products Chapter 8 Mise en Place Part 3 COOKING Chapter 9 Principles of Cooking Chapter 10 Stocks and Sauces Chapter 11 Soups Chapter 12 Principles of Meat Cookery Chapter 13 Beef Chapter 14 Veal Chapter 15 Lamb Chapter 16 Pork Chapter 17 Poultry Chapter 18 Game Chapter 19 Fish + Shellfish Chapter 20 Eggs + Breakfast Chapter 21 Vegetables Chapter 22 Potatoes, Grains and Pasta Chapter 23 Healthy Cooking Part 4 GARDE MANGER Chapter 24 Salads and Salad Dressings Chapter 25 Fruits Chapter 26 Sandwiches Chapter 27 Charcuterie Chapter 28 Hors d'Oeuvre and Canapes Part 5 BAKING Chapter 29 Principles of the Bakeshop Chapter 30 Quick Breads Chapter 31 Yeast Breads Chapter 32 Pies, Pastries and Cookies Chapter 33 Cakes and Frostings Chapter 34 Custards, Creams, Frozen Desserts + Sauces Part 6 PRESENTATION Chapter 35 Plate Presentation Chapter 36 Buffet Presentation AP 1 Professional Organizations AP 2 Measurement and Conversion Charts AP 3 Fresh Produce Availability Chart AP 4 Bibliography and Recommended Reading Glossary Index
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