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Book ReviewsOn Cooking: A Textbook of Culinary Fundamentals |
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Book: On Cooking: A Textbook of Culinary Fundamentals
Written by: Sarah R. Labensky |
Publisher: Prentice Hall College Div
Average Customer Rating: 5.0 / 5
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A gem!!!!!
Rating:
5 / 5
This was my first textbook at culinary school and it is by far the most comprehensive collection of culinary information I have ever come across.
It references everything from Nutrition to proper knife care, from meat cuts to the proper way for handling an array of ingredients. If you are serious about cooking, you will find the answers to all of your questions within this book, not to mention a great collection of recipes from restaurants around the US.
Real Cooking for the Real World
Rating:
5 / 5
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.
My Teacher
Rating:
5 / 5
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.
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