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.