- Hardcover: 992 pages
- Publisher: John Wiley & Sons; 5th Edition edition (8 July 2002)
- Language English
- ISBN-10: 0471397113
- ISBN-13: 978-0471397113
- Product Dimensions: 28.2 x 22.1 x 4.5 cm
- Amazon Bestsellers Rank: 1,869,755 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
Review
"...used by culinary education programmes around the country and is considered one of the main culinary resources by instructors..." (Catering UK, 31 August 2002)
--This text refers to an out of print or unavailable edition of this title.
Product Description
Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions.
∗ 1,000 recipes, including 250 from Le Cordon Bleu.
∗ 250 new color photographs––1,000 photographs in all––of plated dishes and step–by–step techniques.
∗ New chapters on sausages and cured foods; pates, terrines, and other cold foods.
∗ New professional–level CD–ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.
∗ 1,000 recipes, including 250 from Le Cordon Bleu.
∗ 250 new color photographs––1,000 photographs in all––of plated dishes and step–by–step techniques.
∗ New chapters on sausages and cured foods; pates, terrines, and other cold foods.
∗ New professional–level CD–ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.
Inside This Book
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First Sentence
This is an exciting time to begin a career in food service. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
This is an exciting time to begin a career in food service. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
8 reviews
20 of 20 people found the following review helpful
A very in depth book!
8 Nov 2002
Format:Hardcover
While I am not a culinary student, I do love to cook and learn the science behind the food. This book is the most comprehensive, best photographed book I have seen. This is written for the student, or professional preparation in terms of quantities the recipes make. You can easily scale most of them to suit your personal needs. The book is divided into various sections there is a textbook feel as each area of food is explained thoroughly, then come the recipes. This book is nice as it offers many suggestions and ideas with each recipe. While this may not be the best choice for every cook at home, I think this is a good choice for people that want a little more out a cookbook.
13 of 13 people found the following review helpful
it always comes up with the food!
21 Dec 2004
Format:Hardcover|Amazon Verified Purchase
As someone already mentioned, it's a pity you do not have a six star rating. This is probably the best cooking book, professional and other that I have come across. It's accurate and reliable, and mostly it seems to cover everything.
Every time I have needed a recipe,or any info regarding preparaation of a meal of any sort, i have found the answer in this book. i am amazed again and again as to how up to date it is, and how anything I might find in new trendy cook books and magazines, seem to have already been printed in this book.
i am always grateful to own it.
Every time I have needed a recipe,or any info regarding preparaation of a meal of any sort, i have found the answer in this book. i am amazed again and again as to how up to date it is, and how anything I might find in new trendy cook books and magazines, seem to have already been printed in this book.
i am always grateful to own it.
9 of 10 people found the following review helpful
Too bad they don't have an entry for 6 stars
1 Mar 2003
Format:Hardcover
One word - incredible.
I've always loved cooking, and have always been a capable cook in the kitchen, but always wondered why certain things are done the ways they are (such as how does flour thicken a sauce without it getting pasty) and how to make simple things such as bases for sauces. This book has that information and a LOT more. After getting roughly 30 cook books through the past 5 years, I realize now that this is the only one I ever needed. All of the recipes I've tried have been incredible (the only annoying thing is the large scale they're made to, though that's easily remedied), and it's a cookbook that I actually like to READ as opposed to just pull recipes out of.
HIGHLY Recommended for any type of cook.
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