Classical cooking the modern way : methods and techniques / Philip Pauli translated by Hannelore Dawson-Holt.
By: Pauli, Philip
.
Material type: 
BookPublisher: New York : John Wiley, c1999Edition: 3rd ed.Description: xi, 409 p. : ill. (some col.) ; 31 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 0471291870; 9780471291879.Uniform titles: Lehrbuch der Küche. English Subject(s): Cookery | Cooking | Food service | Hotel & catering trades | Cookery / food & drink etc | Europe | General cookery & recipes | Food and DrinkDDC classification: 641.5 PAU Summary: Based on the standard reference work in the German speaking world, Lehrbuch Der Kuche, this culinary classic teaches all the main points of European cooking with contributions from more than 60 Swiss experts.
| Item type | Current library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|
| General lending | MTU Kerry North Campus Library First Floor Main | 641.5 PAU (Browse shelf(Opens below)) | 2 | Available | 38888000563415 | |
| General lending | MTU Kerry North Campus Library First Floor Main | 641.5 PAU (Browse shelf(Opens below)) | 3 | Available | 38888000563407 |
Enhanced descriptions from Syndetics:
Europe's most authoritative culinary reference comes to the New World
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.
Previous ed.: 1989.
Includes bibliographical references (p. 391-392) and index.
Based on the standard reference work in the German speaking world, Lehrbuch Der Kuche, this culinary classic teaches all the main points of European cooking with contributions from more than 60 Swiss experts.
Translation of Lehrbuch der Küche.
Table of contents provided by Syndetics
- Translator's Foreword (p. vii)
- Preface (p. ix)
- Introduction (p. xi)
- Chapter 1 Professional Knowledge (p. 1)
- Chapter 2 Organization and Equipment (p. 19)
- Chapter 3 Nutrition (p. 51)
- Chapter 4 Foods (p. 71)
- Chapter 5 The Menu (p. 189)
- Chapter 6 Kitchen Accounting (p. 209)
- Chapter 7 Cooking (p. 219)
- Bibliography (p. 391)
- About the Authors (p. 393)
- Index (p. 395)