On Cooking, Volume 1: Techniques from Expert Chefs (2nd Edition)

Part 1. Professionalism -- Chapter 1. Professionalism -- Chapter 2. Food Safety And Sanitation -- Chapter 3. Nutrition -- Chapter 4. Menus And Recipes -- Part 2. Preparation -- Chapter 5. Tools And Equipment -- Chapter 6. Knife Skills -- Chapter 7. Kitchen Staples -- Chapter 8. Dairy Products -- Chapter 9. Mise En Place -- Part 3. Cooking -- Chapter 10. Principles Of Cooking -- Chapter 11. Stocks And Sauces -- Chapter 12. Soups -- Chapter 13. Principles Of Meat Cookery -- Chapter 14. Beef -- Chapter 15. Veal -- Chapter 16. Lamb -- Chapter 17. Pork -- Chapter 18. Poultry -- Chapter 19. Game -- Chapter 20. Fish And Shellfish -- Chapter 21. Eggs And Breakfast -- Chapter 22. Vegetables -- Chapter 23. Potatoes, Grains And Pasta -- Part 4. Garde Manger -- Chapter 24. Salads And Salad Dressings -- Chapter 25. Fruits -- Chapter 26. Sandwiches -- Chapter 27. Charcuterie -- Chapter 28. Hors D'oeuvre And Canapes -- Part 5. Barking -- Chapter 29. Principles Of The Bakeshop -- Chapter 30. Quick Breads -- Chapter 31. Yeast Breads -- Chapter 32. Pies, Pastries And Cookies -- Chapter 33. Cakes And Frostings -- Chapter 34. Custards, Creams, Frozen Desserts And Sauces -- Appendix I. Professional Organizations -- Appendix Ii. Measurement And Conversion Charts -- Appendix Iii. Fresh Produce Availability Chart -- Bibliography And Recommended Reading -- Glossary -- Index. Sarah R. Labensky, Alan M. Hause ; With Steven Labensky; Photographs By Richard Embery ; Drawings By Stacey Winters Quattrone. Includes Bibliographical References (p. 1085-1088) And Index.