On Cooking: Techniques From Expert Chefs, Trade Version ANNOTATION
A virtual encyclopedia of culinary arts, On Cooking spotlights more than 600 delectable recipes--from soups to meats to desserts--presented by 30 of the world's greatest chefs. Richly illustrated with more than 1,250 full-color photographs, the book also features special "heart healthy" recipes, international cooking, and more.
FROM THE PUBLISHER
"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 needs—from 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 pricelessinformation 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
FROM THE CRITICS
Booknews
New edition of a hefty text/reference providing a culinary education with coverage of topics necessary to the professional chef (and the sophisticated home chef), among them: food safety and sanitation, nutrition, tools and equipment, knife skills, and butchering techniques. Some 750 recipes--representing many types of cuisine and coming from important contemporary chefs--are arranged in food- type categories (e.g. beef, poultry, seafood, vegetables, potatoes- grains-pasta, baked goods) with substantial information about preparation techniques in each category. Illustrations are clear: informative photos and diagrams, arranged attractively on the page and sized to complement rather than dominate the text. Each section includes discussion questions. Annotation c. by Book News, Inc., Portland, Or.
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