On Cooking - Techniques from Expert Chefs

Labensky, Sarah R. with Alan M. Hause with Steven Labensky

ISBN 10: 0131954490 / ISBN 13: 9780131954496

Edité par Prentice Hall, Englewood Cliffs, New Jersey, 1995

A propos de cet article

First printing. Photographs by Richard Embery. Drawings by Stacey Quattrone. A wealth of valuable information. Heavy 4to. Slick pictorial boards. 5 parts. 35 chapters. 2 appendices. Biblio. Glossary. Index. viii, 1080 pages. Many helpful drawings and color photographs - procedures etc. Many tables. Tightly bound. Very good condition.

N° de réf. du vendeur 019748

Détails bibliographiques

• Titre: On Cooking - Techniques from Expert Chefs
• Éditeur: Prentice Hall, Englewood Cliffs, New Jersey
• Date de parution: 1995
• Langue: anglais
• ISBN à 10 chiffres: 0131954490
• ISBN à 13 chiffres: 9780131954496
• Reliure: Couverture rigide
• Édition: Edition originale
• Catalogues du vendeur:
  • General #1

A propos de ce titre

Synopsis

Book by Labensky Sarah R Hause Alan M

Biographie de l'auteur

SARAH R. LABENSKY is Director of the Culinary Arts Institute at Mississippi University for Women, which offers a unique B.S. degree program emphasizing food journalism, food photography, food styling, entrepreneurship, nutrition and wellness. Previously, Chef Labensky was a Professor in the Culinary Arts Program at Scottsdale Community College in Arizona. Labensky is co-author of WEBSTER'S NEW WORLD DICTIONARY OF CULINARY ARTS (Prentice Hall, 1997) and APPLIED MATH FOR FOOD SERVICE (Prentice Hall, 1998). She is currently preparing the companion book ON BAKING: A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS. Chef Labensky is active in the International Association of Culinary Professionals, from which she has earned the designation Certified Culinary Professional, and is a member of The James Beard Foundation, Women Chefs & Restaurateurs and Les Dames d'Escoffier.

ALAN M. "SKIP" HAUSE is now Chef and owner of What's the Occasion? Catering, Inc. in Scottsdale, Arizona. He began his culinary career by graduating with honors on the Dean's List at the Culinary Institute of America. Later, he served with excellence for 16 years as Executive Chef at Continental Catering in Phoenix, Arizona. Active in charity work throughout the Southwest, he has participated in The Scottsdale Culinary Festival, SOS Taste of the Nation, Meals on Wheels at University Studios in Los Angeles, and many other major culinary events.