It is a textbook on the western classical repertoir. This is the first cookbook I ever bought. Unless you want to put on 60 pounds (i speak from experience), you'll probably want to make only a fraction of each recipe.
#On cooking a textbook of culinary fundamentals set of books professional#
I haven't read many other professional texts, so I can't say it's the best or the worst, but I think it gave me a good understanding of food and its preparation. Since it is written for culinary students, the recipes are in restaurant portions and don't skimp on butter and cream. For Chefs, Restaurant Managers and others in the food service industry.more This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredien Attractively designed and "extensively" illustrated with color photographs, line drawings, charts, and sidebars, this "contemporary" introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Attractively designed and "extensively" illustrated with color photographs, line drawings, charts, and sidebars, this "contemporary" introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef.
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