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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.
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.
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
| Erscheinungsjahr: | 1999 |
|---|---|
| Genre: | Ernährungswissenschaft, Importe |
| Rubrik: | Essen & Trinken |
| Thema: | Lebensmittelkunde |
| Medium: | Buch |
| ISBN-13: | 9780471291879 |
| ISBN-10: | 0471291870 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Pauli, Philip |
| Auflage: | 3rd edition |
| Hersteller: |
Wiley
John Wiley & Sons |
| Verantwortliche Person für die EU: | Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 304 x 218 x 30 mm |
| Von/Mit: | Philip Pauli |
| Erscheinungsdatum: | 07.09.1999 |
| Gewicht: | 1,457 kg |
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
| Erscheinungsjahr: | 1999 |
|---|---|
| Genre: | Ernährungswissenschaft, Importe |
| Rubrik: | Essen & Trinken |
| Thema: | Lebensmittelkunde |
| Medium: | Buch |
| ISBN-13: | 9780471291879 |
| ISBN-10: | 0471291870 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Pauli, Philip |
| Auflage: | 3rd edition |
| Hersteller: |
Wiley
John Wiley & Sons |
| Verantwortliche Person für die EU: | Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 304 x 218 x 30 mm |
| Von/Mit: | Philip Pauli |
| Erscheinungsdatum: | 07.09.1999 |
| Gewicht: | 1,457 kg |
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