Classical Cooking: The Modern Way : Methods and Techniques - Couverture rigide

Pauli, Philip

Couverture rigide

ISBN 10 : 0471291870 ISBN 13 : 9780471291879

Editeur : John Wiley & Sons Inc, 1999

Synopsis

Book by Pauli Philip

A propos du livre

Quatrième de couverture

Classical Cooking the Modern Way: Methods and Techniques, Third Edition is based on the original Lehrbuch der Küche, the most widely used culinary reference in German–speaking countries. Catering to everyone from apprentice to master chef, this comprehensive volume provides complete and authoritative coverage of classical methods and techniques. Designed to complement Classical Cooking the Modern Way: Recipes, Third Edition, this cooking tool presents clear and concise explanations of every technique, detailed information on ingredients, and, with contributions from 75 acclaimed European chefs, a dynamic and informed perspective on classical cooking. In this volume you′ll find:
∗ Complete coverage of core cooking methods, including grilling, broiling, braising, and sautéing
∗ Detailed guidance on product identification and appraisal
∗ Complete sections on nutrition theory, menu planning, and food accounting
∗ Up–to–date information on the latest preparation methods, technologies, and trends in classical cooking

As a reference, it provides excellent answers to all your classical cooking concerns. As a manual for learning basic skills, it guides you with clear descriptions of time–honored cooking methods and techniques. Just one taste will illustrate why Pauli′s Classical Cooking the Modern Way: Methods and Techniques, Third Edition remains a staple on every professional chef′s shelf.

Présentation de l'éditeur

Europe′s most authoritative culinary reference comes to the New World

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.

Détails de l'édition

• Éditeur: John Wiley & Sons Inc
• Date d'édition: 1999
• ISBN 10: 0471291870
• ISBN 13: 9780471291879
• Reliure: Relié
• Langue: anglais
• Numéro d'édition: 3
• Nombre de pages: 432