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Title: On Cooking, Volume 1: Techniques from Expert Chefs (2nd Edition) by Sarah R. Labensky, Alan M. Hause, Steven Labensky ISBN: 0-13-924101-9 Publisher: Prentice Hall Pub. Date: 15 July, 1998 Format: Hardcover Volumes: 1 List Price(USD): $49.95 |
Average Customer Rating: 4.8 (20 reviews)
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: 5
Summary: On Cooking has become the first book I reach for these days.
Comment: I have found this book to be a great resourse for anyone who loves to cook. It answers any and all questions regarding techniques and fundementals of cooking. I am a student at the Culinary Arts Institute at Mississippi University for Women where Chef Labensky is on staff. I have had the opportunity to take a class with her and it was like having a chapter of her book come to life. This book not only relates techniques but tells the hows and whys of food. I feel this book is a wonderful addition to the library of anyone who loves to cook or who just loves food. Sarah, Thanks for sharing your knowledge.
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: 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): $63.20 |
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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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