Classical Cooking the Modern Way
Seiten
1988
|
2nd edition
John Wiley & Sons Inc (Verlag)
978-0-471-28950-0 (ISBN)
John Wiley & Sons Inc (Verlag)
978-0-471-28950-0 (ISBN)
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This is a complete revision of a classic work covering both modern and traditional theories and methods of cooking from kitchen organization and layout to dessert preparation.
This is a complete revision of a classic culinary work, originally and still published in German. It guides the reader through the fourteen basic cooking methods including poaching, boiling and grilling. Tools, equipment, and methods are discussed and illustrated with many line drawings in the first part of the book. The second part contains numerous recipes which allow the reader to test the skills obtained in the first part. In addition, it contains many of the business aspects of running a kitchen such as layout and accounting. Two four-colour inserts illustrating many of the recipes and techniques are included in the text. This book should be of interest to chefs, cooks and restauranteurs, students.
This is a complete revision of a classic culinary work, originally and still published in German. It guides the reader through the fourteen basic cooking methods including poaching, boiling and grilling. Tools, equipment, and methods are discussed and illustrated with many line drawings in the first part of the book. The second part contains numerous recipes which allow the reader to test the skills obtained in the first part. In addition, it contains many of the business aspects of running a kitchen such as layout and accounting. Two four-colour inserts illustrating many of the recipes and techniques are included in the text. This book should be of interest to chefs, cooks and restauranteurs, students.
General theory - specialized professional knowledge. The kitchen - organization and installation. Foods. Nutrition. The menu. Kitchen accounting. Cookery - basic principles. Basic cooking methods. Convenience foods. The recipes - basic forms of preparation. Sauces. Soups. Hors d'oeuvres. Hot egg dishes. Hot fish dishes. Crustaceans, shellfish and molluscs. Small meat dishes - entrees. Main courses/main meat dishes. Salads. Vegetables. Potatoes. Pasta foods. Rice. National dishes. Cold dishes. Desserts: basic forms of preparation, hot desserts, cold desserts, frozen desserts.
Erscheint lt. Verlag | 15.12.1988 |
---|---|
Zusatzinfo | 79 tables, 354 line drawings, 24 colour pages, glossary, references, index |
Verlagsort | New York |
Sprache | englisch |
Maße | 170 x 250 mm |
Gewicht | 1310 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
ISBN-10 | 0-471-28950-7 / 0471289507 |
ISBN-13 | 978-0-471-28950-0 / 9780471289500 |
Zustand | Neuware |
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