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Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9780130618658
Edition: 3
ISBN: 0130618659
Label: Prentice Hall
Manufacturer: Prentice Hall
Number Of Items: 1
Number Of Pages: 1200
Publication Date: July 08, 2003
Publisher: Prentice Hall
Studio: Prentice Hall

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Editorial Review:

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.

Product Description:
On Cooking is essentially an entire cooking course contained within an 1152 page book. This encyclopedic culinary book covers every imaginable topic from identification of foods, to demonstrating how to properly hold a knife to techniques and procedures (like cutting vegetables and grilling meats to roasting poultry and preparing sauces) and most importantly, creation of successful recipes. Many of the 750 recipes have step-by-step procedural photo sequences to assist the aspiring home chef. The recipe variety and complexity are one of the book's hallmarks. Basic recipes from collard greens and meatloaf to classic dishes like Crabcakes Benedict, as well as, new-style cooking like Duck Prosciutto with Fresh Mango being fine examples of the depth and breadth of recipe content.




Rating: - Good for learning or re-learning the basics
If you are interesting in learning the basics of cooking, this is a great buy. The book goes into great detail about sauces, desserts, main courses, etc., and builds a good foundation for learning more complicated cooking methods.
Recipes for classic dishes are included, though they are in "bulk" quantities. If you're not cooking for at least 25, you'll need to adjust the quantities to suit your needs.
This is a textbook, and it reads like one, but if you're interested in learning ... Read More

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Rating: - Excellent resource
On Cooking is an excellent resource for basic and mid level food knowledge. Besides recipes, On Cooking provides insights into food safety, nutrition, menu planning, history, knife skills and many other basics. On Cooking also contains many useful and tasty recipes to reinforce the skills presented in the book. On Cooking is an excellent "general" cookbook containing everything from salad dressings to desert. You should note that if you are a student and this is a required text, there are 2 versions ... Read More

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Rating: - On Cooking
Excellant how to text. Covers all cooking methods and foods. We used it as a text in Intro to Culanary Arts at the local Vocational School.
I will use it forever as a reference.

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Rating: - Culinary Arts.
One of the many neat features of studying at Cornell University is that, even if you're not enrolled in its famous School of Hotel Administration, you can attend one of the cooking and wine tasting classes organized especially for non-Hotel School students, and get at least a flavor of the five star culinary instruction provided by the chefs teaching at that school. (That is, you can do so if you're willing to get up an extra hour or two early on the morning of non-Hotel School student enrollment, and ... Read More

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Rating: - For future chefs and instructors
I use this book as a guide in my cooking school. This is a book with a professional focus, not for the home cook. Most of the recipes are made in large quantities. Great for chefs, culinary arts students, caterers or anyone running a food operation looking for excellent reference and techniques.

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