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Classical Cooking the Modern Way: Methods and Techniques

   
지은이 Philip Pauli   |   출판사 WILEY  |   발행일 1999년 09월 07일   |   언어 : English
 
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판매가 91,000원63,700원 30%
마일리지 1% 910원
발행일 1999-09-07 | 중량: 1.45 kg | 사이즈: 21.7*30.4*3 cm
ISBN 0471291870 | 9780471291879
기타정보 원서 | 432쪽 | $ 65 | Hardcover
예상입고일 10~15일 소요예정 (근무일기준)
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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.
    Professional Knowledge.

    Organization and Equipment.

    Nutrition.

    Foods.

    The Menu.

    Kitchen Accounting.

    Cooking.

    Bibliography.

    About the Authors.

    Index.

    Classical Cooking the Modern Way: Methods and Techniques, Third Edition is based on the original Lehrbuch der K?he, 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 saut?ng *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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