On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
Author: Sarah R. Labensky, Alan M. Hause, Sarah Labensky, Steve Labensky
List Price: $82.67
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ISBN: 0130452416
Publisher: Prentice Hall (09 July, 2002)
Sales Rank: 446,932
Average Customer Rating: 5 out of 5
Customer Reviews
Rating: 5 out of 5
Real Cooking for the Real World
This book is a text for a class I am currently taking. While it covers all the basics, even the classics yet it also reflects how the cooking is today. The recipes come from a wide variety of sources and not just the school's own files.
Rating: 5 out of 5
My Teacher
I am lucky enough to have studied under Chef Labensky. This is an outstanding book. This was our text book at Mississippi University for Women. We used it for everything. It gives great history, backgrounds, techniques, and recipes. My husband, Colley, (Which I met at MUW)and I still use it on a regular basis and we have been out of culinary school for 2 years. I highly recommend this book for anyone considering culinary school.
Rating: 5 out of 5
A must for cooking students
This text is very thorough, and covers everything from history, nutrition and sanitation to classic and innovative recipes using the latest trendy ingredients. This text is geared specifically for the cooking student, however, with most recipes written to serve 12 or more, and ingredients listed by weight rather than volume. It will be tremendously usefull to add to a library of cookery books, and can be used to provide a solid foundation of the basic principals of cooking. Similar Products
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