On Cooking Techniques from Expert Chefs
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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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $49.95
Copyright year: 2003
Publisher: Prentice Hall PTR
Publication date: 7/8/2002
Size: 8.75" wide x 11.25" long x 2.00" tall
|-- 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 Cafï¿½, 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 Canapï¿½s, 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!|