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On Cooking Techniques from Expert Chefs

ISBN-10: 0130618659
ISBN-13: 9780130618658
Edition: 3rd 2003
List price: $49.95
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Description: "On Cooking" assembles the fundamental information cooks need to know--all clearly explained by top chefs--plus detailed techniques, pro tips, and over 750 recipes that cover everything from soups to meats to salads and desserts. 1,400+ color photos.

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Book details

List price: $49.95
Edition: 3rd
Copyright year: 2003
Publisher: Prentice Hall PTR
Publication date: 7/8/2002
Binding: Hardcover
Pages: 1200
Size: 8.75" wide x 11.25" long x 2.00" tall
Weight: 6.688
Language: English

"On Cooking" assembles the fundamental information cooks need to know--all clearly explained by top chefs--plus detailed techniques, pro tips, and over 750 recipes that cover everything from soups to meats to salads and desserts. 1,400+ color photos.

-- 1995 IACP Julia Child Cookbook Award Nominee
-- International Cookbook Revue 1997 Top Professional Book
LABENSKY -- 1998 James Beard Foundation Award Nominee
Features tips, techniques and celebrated recipes from fifty of today's hottest restaurants and expert chefs
Wolfgang Puck, Chinois on Main, Santa Monica, CA Mark Miller, Coyote Caf�, Santa Fe, NM Alfred Portale
NY Ease your conscience and pamper your palate!
Authors focus on healthy cooking, wit specially marked "healthful" recipes and nutritional analysis for every recipe
Over 1450 exquisite, full-color photographs illustrate fresh ingredients, cooking techniques and plate presentation
750 plus gourmet recipes reflect a wide range of cooking styles, from Classic French to New American
New chapters on Hors d'oeuvre and Canap�s, Eggs and Sandwiches help you master the basics or host the perfect party
Techniques from expert chefs, essays on food history and nutritional analyses make
On Cooking much more than an ordinary cookbook!

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