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Informationen zum Autor PHILIP PAULI is the trustee and a partner of Pauli + Reichsteiner Treuhand AG in Winterthur, Switzerland, and is the author of Classical Cooking the Modern Way: Recipes, Third Edition (Wiley), which presents 780 extraordinary recipes from the famed Pauli family. Klappentext Classical Cooking the Modern Way: Methods and Techniques, Third Edition is based on the original Lehrbuch der Küche, the most widely used culinary reference in German-speaking countries. Catering to everyone from apprentice to master chef, this comprehensive volume provides complete and authoritative coverage of classical methods and techniques. Designed to complement Classical Cooking the Modern Way: Recipes, Third Edition, this cooking tool presents clear and concise explanations of every technique, detailed information on ingredients, and, with contributions from 75 acclaimed European chefs, a dynamic and informed perspective on classical cooking. In this volume you'll find: * Complete coverage of core cooking methods, including grilling, broiling, braising, and sautéing * Detailed guidance on product identification and appraisal * Complete sections on nutrition theory, menu planning, and food accounting * Up-to-date information on the latest preparation methods, technologies, and trends in classical cooking As a reference, it provides excellent answers to all your classical cooking concerns. As a manual for learning basic skills, it guides you with clear descriptions of time-honored cooking methods and techniques. Just one taste will illustrate why Pauli's Classical Cooking the Modern Way: Methods and Techniques, Third Edition remains a staple on every professional chef's shelf. Zusammenfassung 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. Inhaltsverzeichnis Translator's Foreword vii Preface ix Introduction xi Chapter 1 Professional Knowledge 1 Chapter 2 Organization and Equipment 19 Chapter 3 Nutrition 51 Chapter 4 Foods 71 Chapter 5 The Menu 189 Chapter 6 Kitchen Accounting 209 Chapter 7 Cooking 219 Bibliography 391 About the Authors 393 Index 395 ...
List of contents
Professional Knowledge.
Organization and Equipment.
Nutrition.
Foods.
The Menu.
Kitchen Accounting.
Cooking.
Bibliography.
About the Authors.
Index.
