Classical Cooking The Modern Way Methods and Techniques

by Pauli, Philip

• ISBN13: 9780471291879
• ISBN10: 0471291870
• Edition: 3rd
• Format: Hardcover
• Copyright: 1999-09-07
• Publisher: WILEY

Summary

Professional chefs require training in general cooking principles and techniques before they can develop their own personal style. Firstly, they must understand the kitchen organisation and have the basic business skills necessary to run the back of the house. They must then be able to identify and fabricate all ingredients in the professional kitchen including fruits, vegetables, meat, poultry, even pastas and grains. Finally, they get to master general cooking methods such as grilling, broiling, braising and sauteing.

Author Biography

<b>PHILIP PAULI</b> 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.

Table of Contents

Translator's Foreword	vii
Preface	ix
Introduction	xi
Professional Knowledge	1	(18)
Organization and Equipment	19	(32)
Nutrition	51	(20)
Foods	71	(118)
The Menu	189	(20)
Kitchen Accounting	209	(10)
Cooking	219	(172)
Bibliography	391	(2)
About the Authors	393	(2)
Index	395