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Classical Cooking the Modern Way: Methods and Techniques Hardcover – 15 Sep 1999

2.0 out of 5 stars 1 customer review

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Product details

  • Hardcover: 432 pages
  • Publisher: John Wiley & Sons; 3rd Revised edition edition (15 Sept. 1999)
  • Language: English
  • ISBN-10: 0471291870
  • ISBN-13: 978-0471291879
  • Product Dimensions: 21.8 x 2.7 x 30.4 cm
  • Average Customer Review: 2.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 791,614 in Books (See Top 100 in Books)
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  • See Complete Table of Contents

Product description

From the Back Cover

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.

About the Author

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.

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Top Customer Reviews

Format: Hardcover
Classical Cooking ("Der Lehrbuch der Küche", "Technologie culinaire") is easily recognized by most hotel/F&B professionals trained in Western Europe and often just called the "Pauli".
Unfortunately, the American publisher of the 3rd edition (John Wiley) has choosen to split the book into two volumes. The recipes are actually the second half of Classical Cooking and while they are consistently good, the really amazing part of the original version happens to be the theory section that professional ethics, sanitation, and safety, kitchen management, food descriptions and purchasing, nutrition, menu planning, accounting, before going to cooking theory.
Apparently, John Wiley intends on publishing this content at some point, but it is a real shame that they chose to A.) break up the book in two, and B.) publish the recipes first. It is the missing theory and methods section that teaches the fundamentals of running a restaurant, hotel, or institutional kitchen.
One excellent solution is to seek out the out-of-print 2nd edition (Van Nostrand Reinhold) in used bookstores. The complete 2nd edition (which has both theory and recipes, just like the German and French editions used in Swiss hotel management schools) merits its reputation as possibly the most important book for an F&B manager to own.
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Most Helpful Customer Reviews on Amazon.com (beta) (May include reviews from Early Reviewer Rewards Program)

Amazon.com: 4.0 out of 5 stars 3 reviews
5.0 out of 5 stars Amazing Seller 4 July 2015
By Elke - Published on Amazon.com
Format: Hardcover Verified Purchase
Everything is perfect. Book is in perfect order and delivery was exactly on the date. Thank you
0 of 1 people found the following review helpful
5.0 out of 5 stars must have!!!! 16 Aug. 2012
By Yadel Tellez Burelo - Published on Amazon.com
Format: Hardcover Verified Purchase
Only the best reference book, also the recipes are quite accurate. I can not think of any book better than my "Pauli"!!!!
30 of 30 people found the following review helpful
2.0 out of 5 stars the mundane half of a great culinary reference 24 May 1999
By A Customer - Published on Amazon.com
Format: Hardcover
Classical Cooking ("Der Lehrbuch der Küche", "Technologie culinaire") is easily recognized by most hotel/F&B professionals trained in Western Europe and often just called the "Pauli".
Unfortunately, the American publisher of the 3rd edition (John Wiley) has choosen to split the book into two volumes. The recipes are actually the second half of Classical Cooking and while they are consistently good, the really amazing part of the original version happens to be the theory section that professional ethics, sanitation, and safety, kitchen management, food descriptions and purchasing, nutrition, menu planning, accounting, before going to cooking theory.
Apparently, John Wiley intends on publishing this content at some point, but it is a real shame that they chose to A.) break up the book in two, and B.) publish the recipes first. It is the missing theory and methods section that teaches the fundamentals of running a restaurant, hotel, or institutional kitchen.
One excellent solution is to seek out the out-of-print 2nd edition (Van Nostrand Reinhold) in used bookstores. The complete 2nd edition (which has both theory and recipes, just like the German and French editions used in Swiss hotel management schools) merits its reputation as possibly the most important book for an F&B manager to own.
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