Product Description

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.

Product Details

• Amazon Sales Rank: #884564 in Books
• Published on: 2002-07-08
• Original language: English
• Binding: Hardcover
• 1200 pages

From Amazon.com
On Cooking is a celebration of the culinary arts that will benefit anyone considering cooking as a profession, as well as serious amateur cooks who want to improve their skills--particularly in butchering and charcuterie. Wolfgang Puck, Mark Miller, and Alfred Portale are just 3 of the 30 chefs who share with us their combined wisdom and know-how.

This mighty encyclopedia covers a wealth of subjects, including nutrition, food safety, and standardizing a recipe. The book does assume a fair amount of culinary knowledge and expertise when it comes to proper textures, cooking times, and accurately judging "doneness." There are recipes for more than 700 dishes, including classics such as Turnedos Rossini and Crabcakes Benedict--as well as the basics for making great sauces, stocks, soups, pastry, and so forth. New-style cooking also features prominently, with a delicious recipe for Duck Prosciutto with Fresh Mango being a fine example. On Cooking: Techniques from Expert Chefs is quite an achievement.

From Library Journal
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
Copyright 1994 Reed Business Information, Inc.

Ingram
A virtual encyclopedia of culinary arts, On Cooking spotlights more than 600 delectable recipes--from soups to meats to desserts--presented by 30 of the world's greatest chefs. Richly illustrated with more than 1,250 full-color photographs, the book also features special "heart healthy" recipes, international cooking, and more.