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On Cooking: A Textbook of Culinary Fundamentals (5th Edition) Hardcover – January 14, 2010

ISBN-13: 978-0137155767 ISBN-10: 013715576X Edition: 5th

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Hardcover, January 14, 2010
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Product Details

  • Hardcover: 1224 pages
  • Publisher: Prentice Hall; 5 edition (January 14, 2010)
  • Language: English
  • ISBN-10: 013715576X
  • ISBN-13: 978-0137155767
  • Product Dimensions: 11.2 x 9.3 x 1.8 inches
  • Shipping Weight: 7.1 pounds
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (79 customer reviews)
  • Amazon Best Sellers Rank: #35,207 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Chef Sarah Labensky , CCP was Founding Director of the Culinary Arts Institute at Mississippi University for Women. She taught cooking and management courses, and administered the school’s four-year baccalaureate degree program in Culinary Arts. Prior to joining MUW’s faculty, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.  In April 2006, Sarah purchased The Front Door and Back Door restaurants, located in downtown Columbus, MS. She quickly expanded the operation to add a gourmet retail shop and an evening fine dining restaurant. Sarah purchased The Green Olive Italian Restaurant, located in northwest Columbus, MS in September 2006.   She is active in several professional organizations and is a Past President of the 4,000-member International Association of Culinary Professionals.   

 

In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University. She also holds a B.S. degree in Political Science and Public Administration from Murray (Kentucky) State University and a Culinary Certificate from Scottsdale (Arizona) Community College. She has been repeatedly included in Marquis’ Who’s Who in the World, Who’s Who in America and Who’s Who of American Women.  Sarah is originally from Murray, Kentucky, and has also lived in Phoenix and Nashville.  In addition to good food, Chef Sarah is passionate about travel and animals. She is Mom to three Rhodesian Ridgebacks, two Weimaraners and four cats of questionable pedigree.

 

 

  

Priscilla Martell is a graduate of Brown University, and currently operates a consulting business called All About Food, that services the food, baking and restaurant industries. She’s a prolific freelance writer, and her articles have appeared in a number of newspapers and magazines such as Cooking Light, Food and Wine and Flavor & Menu magazine.  She also works with the American Almond Products Company as Culinary Research Director and she has taught as an adjunct at Connecticut Culinary Academy and Boston University.  She and and her husband Chalie van Over opened and ran an award winning restaurant for a number of years in their hometown of Chester Ct. called Restaurant du Village  

 

 

Allen “Skip “ Hause “ Is co-owner and directing executive of Fabulous Food, which he and his wife founded in 1995 to fulfill their vision of unique custom catering. A graduate of New York’s renowned Culinary Institute of America, Hause has stellar credentials in all facets of the culinary world. His experience includes the noted Williamsburg Inn (Williamsburg, VA), corporate work for Omni International Hotels (Atlanta, GA), and 16 years as Executive Chef for a leading Phoenix catering company.  As Fabulous Food’s Executive Chef, Skip Hause oversees all aspects of the business. He is ably assisted by an exceptional kitchen and planning staff, whose combined talents is the reason the company earns its name in both taste and presentation.

 


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Customer Reviews

Bought this book for a class and fell in love with it.
Brian Bridgewater
I have already highlighted and underlined in the book for school and would not return it for anything, just wished the publisher had a better glue and binding.
Andy Brown
I learned so much from this book and recommend it to anyone that wants to be a better cook, even if it's just at home.
Amazon Customer

Most Helpful Customer Reviews

31 of 33 people found the following review helpful By Steve Prom on November 15, 2010
Format: Hardcover
The information in the book is terrific, if you can keep the book together. This book is junk compared to previous additions. The pages fall right out, everyone in my class is experiencing the same problem. This is a book a student is going to want to keep, but can't because it is so poorly made.
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15 of 15 people found the following review helpful By hill3 on December 27, 2010
Format: Hardcover Verified Purchase
Although I was also disappointed that the book did not come with the CD, I have found it a great read with a wealth of useful information presented in an organized, easy to read fashion. This is a staple book used in culinary programs, and I will be keeping this book long after I graduate. I have recommended it to friends who want to learn to be better cooks without going to school for it. The chef who is teaching one of my culinary classes told us that if you only have two books on cooking, he'd recommend this one and The Joy of Cooking. Another great feature of this book is that the pages are coated (that's what makes the book so incredibly heavy) so that they last longer when you inevitably spill something on them while using the book in the kitchen. I agree that a spiral binding might have been a better choice but I have mostly found the book will lay flat no matter where you need it kept open to.
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8 of 8 people found the following review helpful By chefcass on October 11, 2011
Format: Hardcover Verified Purchase
This is a great learning tool for the student or at home learner. BE AWARE that there are two different editions....one for the Canadian Market and one for the American Market. The Canadian version has a lime with a spoon of lime zest on the front cover. The American one is the artichoke. There are differences in the submitted recipies i.e. from Canadian Chefs
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23 of 31 people found the following review helpful By 22emz on July 20, 2010
Format: Hardcover Verified Purchase
The content of the book is OK it is comprehensive and delivers basic information. I do not care for the recipes embedded in the instructional portion of the chapters I find it a bit of a distraction. I was disappointed to find that the publisher has changed the quality of the construction of the hard cover book the paper in the 5th edition and the binding are of a lesser quality than the 4th edition and the DVD is no longer included in the price of the book.
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2 of 2 people found the following review helpful By K. Hartman on December 8, 2012
Format: Hardcover Verified Purchase
I received this book in August and was blown away by how amazing the book looked. The pictures are amazing, the recipes are very solid and helpful, and the information is fantastic. I was very happy with my $100 culinary school book.
But, my book started falling apart within 3-4 weeks of light-medium usage. The first 60 pages (or so) actually fell out, and someone else in my class had the same problem in the same area as me. Luckily I managed to get a new copy of the book shortly afterwards from Amazon (free of charge), but now I have to baby my book because it can and will fall apart at any moment. I tried to figure out what the problem was and I was stumped for weeks until I looked at my professor's book. The inner spine on his book is flexible and "free-floating", whereas my book has the inner spine affixed to the outer spine. The problem with this is that with an inflexible inner spine when you open the book it places a great deal of pressure on the first and last 100 pages. This is probably combined with weak/insufficient glue, which means this $100+ book is built to last months (if even), not years.
So overall, this book is an amazing asset to any aspiring chefs and even home cooks that just want to be very knowledgeable. In my opinion the book has info and recipes that will keep me coming back to it for years. But sadly I believe the information and usefulness thereof will long outlast the quality of the book itself. I'm hopeful that if my book falls apart again the publisher will step up and do the right thing, because this is definitely the best culinary arts book on my shelf.
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2 of 2 people found the following review helpful By Marki Romano on November 2, 2012
Format: Hardcover Verified Purchase
The glue used for the binding didn't hold. I've had 4 pages come out already. You should talk to the manufacturer
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1 of 1 people found the following review helpful By chef2B on February 21, 2012
Format: Hardcover Verified Purchase
I love this book! Not only did it come in perfect condition, it is so informative. The illustrations are great, there's a plethora of recipes, and the charts make memorization easier.
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3 of 4 people found the following review helpful By PP45 on June 16, 2012
Format: Hardcover
Update - The publisher contacted us and replaced the defective book with one with a new book with a better binding. He also offered to replace all other students books in our class. I received the new book and it is definitely an improvement over the original book.

previous review-

I am in a cooking class and we had to buy this book. The binding on this book is defective. The pages fall off after about 1 week of use. The publisher will not replace the book or offer a refund. All the other people in my class that bought the 5th edition are having the same problem. You would think that for $90, they would sell you a book where the pages hold together.
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