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On Cooking: Techniques from Expert Chefs
By Alan M. Hause, Sarah R. Labensky and Steven Labensky
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Hardcover
Book cover for 9780130187864 Book cover for 9780130618658 Book cover for 9780131954496 Book cover for 9780139241017
 
from Pearson P T R (January 30, 2008)
9780130187857 | details & prices | List price $10.00
from Pearson P T R (February 1, 2004)
9780130187864 | details & prices | List price $22.00
About: Amazon.
The price comparison is for this edition
With Alan M. Hause, Steven Labensky | 3 edition from Pearson P T R (July 1, 2002)
9780130618658 | details & prices | 1152 pages | 8.75 × 11.25 × 2.00 in. | 6.30 lbs | List price $49.95
About: Amazon.
With Alan M. Hause, Steven Labensky | from Pearson P T R (July 1, 1998)
9780139241017 | details & prices | 1125 pages | 8.75 × 11.25 × 2.00 in. | 6.05 lbs | List price $49.95
About: "On Cooking" assembles the fundamental information cooks need to know--all clearly explained by top chefs--plus detailed techniques, pro tips, and over 750 recipes that cover everything from soups to meats to salads and desserts.
With Alan M. Hause | from Prentice Hall Direct (October 1, 1994)
9780131954496 | details & prices | 8.75 × 11.25 × 1.50 in. | 5.80 lbs | List price $49.95
About: Covers food safety, nutrition, tools, and equipment, demonstrates cooking techniques, and provides information on various foods and their preparation
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Publisher Pearson P T R
Publication date July 1, 2002
Pages 1152
Binding Hardcover
Edition 3
Book category Adult Non-Fiction
ISBN-13 9780130618658
ISBN-10 0130618659
Dimensions 2 by 8.75 by 11.25 in.
Weight 6.30 lbs.
Availability§ Out of Print
Original list price $49.95
Subjects
Cooking.
A97406000
Amazon.com says people who bought this book also bought:
Herbs & Spices | On Cooking | The Professional Chef | On Cooking | Sauces
§
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(view table of contents)
Amazon.com description: Amazon.com Review: 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.

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