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Title: On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition) by Sarah R. Labensky, Alan M. Hause, Sarah Labensky, Steve Labensky ISBN: 0-13-061865-9 Publisher: Prentice Hall Pub. Date: 08 July, 2002 Format: Hardcover Volumes: 1 List Price(USD): $49.95 |
Average Customer Rating: 4.8 (20 reviews)
Rating: 5
Summary: Great resource
Comment: I view this book as one of the essential resource books any serious cook should have. If I had named it, I would have called the book "On Food" because it is not just about cooking food, it actually gives you encyclopedia type entries to describe an enormous number of items in each chapter (e.g. fish, vegetables, meats). It will tell you where your food came from, in which seasons it is freshest, how best to prepare it and will follow each of these up with a number of recipes. Do not look to this book to be a cookbook, though. Is is more important to view the book as a resource to help you figure out the best types of preparations for that item you found at the market but have never used before. It is a great tool to just sit down and learn about cuts of beef and why some parts of the animal are great for one type of preparation versus another. That said, there are recipes and they are good, but to focus on them would be to overlook all of the education you can get from this book. This is used as a textbook in cooking schools, and the set-up is like a textbook, but a lot more interesting than the ones you had in college or high school because you can eat after you learn.
Rating: 4
Summary: Get this book if you want to become a chef
Comment: This is a great starter book if you are planning on going to school to become a chef. Many schools use this book as a core study guide. The picture's are great, as well as the explanations. It is not supposed to be a recipe book but it has 750 recipes. Most "recipe" books only have about 160. my only complaint about this book is that there are no chapters on pickling and preserving (hence only 4 stars instead of 5). it may be a lost art, and much cheaper to just buy jam or pickles, but making them yourself could open up new flavors that you just can't buy at a store. beside's when you make pickles and jam yourself, it just tastes so much better. don't let that discourage you from picking up this book though. This is a great starting point for general cooking. once you know the basic's you can move on to more specialized books and topics.
Rating: 4
Summary: best book for the new chefs
Comment: one of the best books for new chefs or people that just whant to try and cook somthing then the norm easy to follow recipes
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Title: Professional Baking, Trade, 3rd Edition by Wayne Gisslen ISBN: 0471346470 Publisher: John Wiley & Sons Pub. Date: 03 October, 2000 List Price(USD): $65.00 |
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Title: The Professional Chef, Seventh Edition by Culinary Institute of America ISBN: 0471382574 Publisher: John Wiley & Sons Pub. Date: 05 September, 2001 List Price(USD): $70.00 |
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Title: On Cooking: A Textbook of Culinary Fundamentals (3rd Edition) by Sarah R. Labensky, Alan M. Hause, Sarah Labensky, Steve Labensky ISBN: 0130452416 Publisher: Prentice Hall Pub. Date: 09 July, 2002 List Price(USD): $82.67 |
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Title: Escoffier : The Complete Guide to the Art of Modern Cookery by H. L. Cracknell, R. J. Kaufmann ISBN: 0471290165 Publisher: John Wiley & Sons Pub. Date: 01 June, 1983 List Price(USD): $70.00 |
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Title: Nutrition for Foodservice and Culinary Professionals by Karen Eich Drummond, Lisa M. Brefere ISBN: 047141977X Publisher: John Wiley & Sons Pub. Date: 07 March, 2003 List Price(USD): $72.45 |
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