In her former life, Sarah was a practicing attorney, with a J.D. Previously, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College. She joined FRP after serving as Founding Director of the Culinary Arts Institute at Mississippi University for Women. She is currently employed as the Culinary Publications Specialist for FRP (Favorite Recipes Press) in Nashville. For those already working within or for those studying for a career within the food service industry.Ĭhef Sarah is a cookbook author, cooking teacher, former working chef and caterer, active community volunteer and passionate culinary professional. Outlines the development and traditions of various foods and cuisines, and places the development of specific dishes or techniques into historical perspective.
In addition, a nutritional analysis is provided with every recipe.
Contains over 750 proven, tested recipes from the authors and from numerous chefs working throughout the country in culinary programs, hotels and restaurants. Includes a chapter on Buffet Presentation. Contains a major section on Garde Manger including chapters on Sandwiches and Hors d'Oeuvre and Canapés. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. Overview of On Cooking: A Textbook of Culinary FundamentalsĪttractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's chef.
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