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Classical Cooking The Modern Way
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Description
Description| Publisher | John Wiley & Sons Inc (US) |
| Author(s) | Philip Pauli |
| Subtitle | Methods and Techniques |
| Edition | 3 |
| Published | 24th August 1999 |
| Related course codes |
Methods and Techniques
Europe's most authoritative culinary reference comes to the NewWorld
A sound and comprehensive knowledge of cooking theory and technique
is as essential to a great cook as a full complement of well-made
kitchen tools. Based on the European culinary classic, Lehrbuch der
Küche, Classical Cooking the Modern Way: Methods and
Techniques provides a complete review of the most basic culinary
principles and methods that recipes call for again and again.
Whether used alone or with its companion volume, Classical Cooking
the Modern Way: Recipes, this book is a cornerstone culinary
reference that belongs in every kitchen. With everything needed to
master the core repertoire of cooking methods, from grilling and
broiling to braising, sautéing, and more, it explains in
detail how to work with all of the main types of
ingredientsincluding meat and poultry, fruits and vegetables, and
pastas and grains. Contributions from 75 acclaimed European chefs
offer a dynamic and informed perspective on classical cookinga
fresh and contemporary look at the fundamentals with a dash of
Continental flavor.
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