On Cooking Techniques from Expert Chefs

Summary: "The essential text for any serious cook, this new edition of On Cooking confirms the classic status of the original. At once a culinary encyclopedia, a cooking manual, a professional handbook, a catalogue of ingredients and techniques, a kaleidoscope of glorious food photography, and a comprehensive collection of recipes, On Cooking continues to be the indispensable pillar at the center of anyone's culinary library...." Andrew Schloss, CCP, President of the International Association of Culinary Professionals and author of numerous cookbooks "On Cooking is not only a great textbook, it is one of my standard reference tools. It sits on my desk where I can always reach for it to look something up." Russ Parsons, Food Editor, Los Angeles Times "For both the serious home cook and budding professional, this comprehensive work offers a well-rounded culinary education in a single user-friendly volume. Basic ingredients, techniques, procedures, terminologies and recipes are communicated by clear prose and excellent photographs. Seldom have the science and art of food been so well integrated in a manual of instruction that makes learning a joy." Betty Fussell, food historian and author of My Kitchen Wars and The Story of Corn "On Cooking has everything a culinary student or young chef needsfrom clear photos to basic butchery, to principles of the bake shop, even marvelous recipes and insights from famous, super-successful chefs. ....It makes you a master of the nitty-gritty problems....Best of all, On Cooking provides all of this priceless information in one single book. I predict that it won't take long for your copy to get that battered, grease-stained, much-used look." Shirley O. Corriher, CCP, cooking teacher and author of CookWise [read more]