On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)

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Summary: My Teacher
Review: I am lucky enough to have studied under Chef Labensky. This is an outstanding book. This was our text book at Mississippi University for Women. We used it for everything. It gives great history, backgrounds, techniques, and recipes. My husband, Colley, (Which I met at MUW)and I still use it on a regular basis and we have been out of culinary school for 2 years. I highly recommend this book for anyone considering culinary school.

Rating:
Summary: Amazing. And inciteful.
Review: On Cooking is and excelent source for the novice chef or home cook. The book covers saftey, uniforms, equipment and finaly food preperation. This book is standerd in many apprentance programs and many culanry programs. The book covers many basic skills that are needed. This book is not for the timid.

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Summary: The Most Complete Text Available
Review: Simply put, this is the most valuable resource you can have in your kitchen. It covers all bases, from scrambling an egg to duck pate to plating techniques. The only issue some may have is that all recipe ingredients are listed in weight, but the investment in a kitchen scale is well worth it. I became acquainted with this text from a culinary course, and I have used it again and again and again.

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Summary: Real Cooking for the Real World
Review: This book is a text for a class I am currently taking. While it covers all the basics, even the classics yet it also reflects how the cooking is today. The recipes come from a wide variety of sources and not just the school's own files.

Rating:
Summary: Real Cooking for the Real World
Review: This book is a text for a class I am currently taking. While it covers all the basics, even the classics yet it also reflects how the cooking is today. The recipes come from a wide variety of sources and not just the school's own files.

Rating:
Summary: A must for cooking students
Review: This text is very thorough, and covers everything from history, nutrition and sanitation to classic and innovative recipes using the latest trendy ingredients. This text is geared specifically for the cooking student, however, with most recipes written to serve 12 or more, and ingredients listed by weight rather than volume. It will be tremendously usefull to add to a library of cookery books, and can be used to provide a solid foundation of the basic principals of cooking.