Classical Cooking The Modern Way Methods and Techniques
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Uitgever: John Wiley & Sons Inc
Auteur:
Philip Pauli
Eugen Pauli
- Engels
- Hardcover
- 9780471291879
- 15 september 1999
- 432 pagina's
Samenvatting
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.
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.
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.
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Inhoud
- Taal
- en
- Bindwijze
- Hardcover
- Oorspronkelijke releasedatum
- 15 september 1999
- Aantal pagina's
- 432
- Illustraties
- Nee
Betrokkenen
- Hoofdauteur
- Philip Pauli
- Tweede Auteur
- Eugen Pauli
- Hoofduitgeverij
- John Wiley & Sons Inc
Vertaling
- Eerste Vertaler
- Hannelore Dawson-Holt
Overige kenmerken
- Editie
- 3
- Extra groot lettertype
- Nee
- Product breedte
- 215 mm
- Product hoogte
- 25 mm
- Product lengte
- 305 mm
- Studieboek
- Ja
- Verpakking breedte
- 211 mm
- Verpakking hoogte
- 28 mm
- Verpakking lengte
- 298 mm
- Verpakkingsgewicht
- 1465 g
EAN
- EAN
- 9780471291879
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