Download On Cooking Ebook PDF

Comprehensive and authoritative, the Fourth Edition of "On Cooking" enhances the book's introduction to food and cooking techniques with new chapters, features and recipes. Topical coverage is expanded with new chapters covering the basics of flavor and vegetarian cooking. A unique recipe testing program has strengthened the quality and reliability of the recipes throughout the book with feedback from students and teachers. "On Cooking" is a resource that students of the culinary arts will want to keep in their kitchen throughout their careers!

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. This package contains the following components: 013715576X On Cooking: A Textbook of Culinary Fundamentals 013298914X 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking: A Textbook of Culinary Fundamentals 0133458806 National Restaurant Association Cooking/Baking Answer Sheet

Each chapter contains: Fill in the Blank Questions Short Anwer Questions Matching Questions Multiple Choice Questions True / False Questions Chapter Review Essay Questions Answer Key

Think campfire cooking stops at s'mores? Think again! This handy guidebook provides tips and tricks to cooking up memorable meals in the great outdoors, including DIY dinners, satisfying snacks, and open-fire desserts. With bold photos and infographics, step-by-step projects, and expert instructions, OUTDOOR ADVENTURE GUIDES will have first-time campers and enthusiasts alike opting outside.

Take a culinary journey through the columns and kitchen of Chef Dez—popular food columnist, culinary instructor, and cooking show performer. Chef Dez on Cooking, Volume 3 is an informative collection of the popular food column "Chef Dez on Cooking," currently published across Canada and Washington State, along with over one hundred of his most popular and favorite recipes. From appetizers to salad dressings, sauces, side dishes, main courses, breakfasts, desserts, and healthy recipes, Chef Dez on Cooking, Volume 3 has something for everyone. It is the third book in the series following Chef Dez on Cooking, Volume 1 and Volume 2, which have received rave reviews. With food columns, culinary questions and answers accompanying each of the chapters, these cookbooks become valuable kitchen references with a refreshing perspective on the wonderful world of cuisine. Gordon Desormeaux's nickname became Dez and then Chef Dez as he entered his culinary career. Most notably known for his biweekly food column "Chef Dez on Cooking," Dez captures the reading audience of numerous communities across Canada and Washington State. His cooking shows and culinary classes are extremely informative, entertaining, and lighthearted, and they also reveal his passion for people, life, and food. Born and raised in the lower mainland of British Columbia, his recipes reflect the transformation of everyday ingredients into mouthwatering dishes that anyone would be proud to serve. "The essential reference for family favorites and specialty entertaining . . . always a crowd pleaser! I can't wait for Volume 3."—Gina S., Abbotsford, BC "Your fabulous cookbooks have literally changed my life and the way I cook. Your recipes are easy to follow and always a success. Thank you, Chef Dez, for your always positive attitude and wealth of knowledge. I can't even begin to list the things I have learnt from you. Looking forward to Volume 3."—Tammy C., Mission, BC "Finally . . . a cookbook that works . . . clear instructions and lots of helpful hints . . . doable recipes that taste great and come with a pinch of Chef Dez's talent and passion . . . even I can make food look and taste good!"—Gail M., Maple Ridge, BC "As one with a bookcase of cookbooks, I know that, ultimately, the always-urgent "what's for dinner?" will find its answer in only a handful of cookbooks, food-splattered from regular use. Chef Dez on Cooking, Volume 1 and 2 are included among those, so I'm beyond excited to add Volume 3 to the shelf! Congratulations, Dez, on your most recent accomplishment. Thank you, thank you, for helping all of us WOW our friends and loved ones with culinary delights."—Charlotte Lepp, Lepp Farm Market, Abbotsford, BC

Reach every student by pairing this text with MyLab Culinary MyLab(TM) is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary.

With help from Kitchen Workshop—Pizza you'll be a pizza expert in no time! This easy-to-navigate book is a complete curriculum for making your own pizza using a regular home oven. Level 1 contains lessons on how to make different crusts, including New York, Chicago, Neapolitan, whole grain, and gluten free. You'll also learn a variety of tomato sauces, from slow cooked, to chunky, to roasted. Top them off with the right cheese, be it shredded mozzarella, Pecorino, or vegan mozzarella. Level 2 introduces you to the Italian standards: Margherita, Marinara, Quattro Formaggio—there's even a calzone recipe! Put a twist on your pie with the creative innovations in Level 3: how about a Moroccan or shrimp pizza? And finally, design your own pie in Level 4, with lessons on sauces, proteins, vegetables, and accents. From dough to delicious, Kitchen Workshop—Pizza is sure to inspire both novice and expert home chefs in the timeless tradition of pizza making.

Have you ever wondered how to keep the colour in green vegetables or why hollandaise sauce curdles or how to make those rich deep jus that are served in high-end restaurants? Robert Stordy, multi-award-winning chef and former lecturer in culinary arts at the University of Derby, reveals the answers to a wide range of culinary problems and annoying mishaps that can occur.

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text’s time-tested approach is further enhanced with MyCulinaryLab™, a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab™ enables you to study and master content online—in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional–Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

A gorgeous guide to simple French-inspired cooking from the legendary Larousse kitchens The name Larousse has been synonymous with culinary excellence for nearly a century, and this new book brings the expertise of the Larousse team to home cooks with hundreds of straightforward, accessible recipes, illustrated throughout with tantalizing photography. Perfect for everyone from beginners to experienced cooks, the book includes clear instructions, step-by-step photos, and tips on basic techniques such as poaching an egg and filleting a fish, as well as a broad range of recipes, from easy weeknight meals to upscale, traditional French classics. Features 300 recipes for everything from appetizers and simple weeknight dinners to innovative ideas for entertaining Serves as an ideal companion for Larousse: On Pastry, also published by Wiley Includes 500 full-color photographs of finished dishes, ingredients, and techniques A must-have addition to any cook's library, Larousse: On Cooking makes it easy to prepare simple, elegant French-inspired cuisine in your own kitchen.

Describes how to set up part-time home businesses involving take-out food, catering, teaching, baking, and other food related ventures

Alidina demystifies the basics of Indian cooking and provides more than 65 original recipes which can cater for two, 10, or 20 people using basic ingredients which are available from all major supermarkets.