Classical Cooking The Modern Way
Methods and Techniques
Seiten
1999
|
3rd edition
John Wiley & Sons Inc (Verlag)
978-0-471-29187-9 (ISBN)
John Wiley & Sons Inc (Verlag)
978-0-471-29187-9 (ISBN)
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.
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.
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.
PHILIP PAULI is the trustee and a partner of Pauli + Reichsteiner Treuhand AG in Winterthur, Switzerland, and is the author of Classical Cooking the Modern Way: Recipes, Third Edition (Wiley), which presents 780 extraordinary recipes from the famed Pauli family.
Translator’s Foreword vii
Preface ix
Introduction xi
Chapter 1 Professional Knowledge 1
Chapter 2 Organization and Equipment 19
Chapter 3 Nutrition 51
Chapter 4 Foods 71
Chapter 5 The Menu 189
Chapter 6 Kitchen Accounting 209
Chapter 7 Cooking 219
Bibliography 391
About the Authors 393
Index 395
| Erscheint lt. Verlag | 15.9.1999 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 211 x 295 mm |
| Gewicht | 1610 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-29187-0 / 0471291870 |
| ISBN-13 | 978-0-471-29187-9 / 9780471291879 |
| Zustand | Neuware |
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