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On Cooking 5th edition



Publisher:Prentice Hall

Authors:Sarah R. Labensky, Priscilla Martel, Pricilla R. Martel, Priscilla A. Martel, Priscilla R. Martel, Alan M. Hause, Steven R. Labensky

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On Cooking Description

On Cooking: A Textbook of Culinary Fundamentals To Go 5 Edition 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 Canapés   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    &

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