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Lädt ... The New Professional Chef (TM)von The Culinary Institute of America
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Melde dich bei LibraryThing an um herauszufinden, ob du dieses Buch mögen würdest. Keine aktuelle Diskussion zu diesem Buch. This 6th edition, completely updated and revised, has many more recipes (712 pages worth) than earlier editions, but I prefer the older editions, such as the 4th revised edition (1974) for its excellent coverage of the basics of professional cookery (why should an egg be simmered, not boiled?) ( ) Expensive (a culinary school textbook), but very useful -- the first 400 pages are how-tos, then 500 pages of recipes, and a good glossary. Ingredients are given by weight (not volume) and yields are generally more than you need for home use. Don't spend the money if you aren't a serious cook, or aren't solid on decreasing yields, but if you are, it's a great reference book. Helped me a lot in creating new recipes for the catering kitchen I ran. Zeige 3 von 3 keine Rezensionen | Rezension hinzufügen
Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section. Keine Bibliotheksbeschreibungen gefunden. |
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Google Books — Lädt ... GenresMelvil Decimal System (DDC)641.57Technology Home and family management Food And Drink Cooking, cookbooks Cooking, Specialized LocationsKlassifikation der Library of Congress [LCC] (USA)BewertungDurchschnitt:
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