- 定價93.00元
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折優惠：HK$74.4
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Classical Cooking the Modern Way : Methods and Techniques, 3/e
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沒有庫存
訂購需時10-14天
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9780471291879 | |
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Philip Pauli | |
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桂魯 | |
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1999年1月01日
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707.00 元
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HK$ 636.3
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詳
細
資
料
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* 叢書系列：餐旅
* 規格：精裝 / 普級 / 單色印刷 / 初版
* 出版地：台灣
餐旅
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分
類
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專業/教科書/政府出版品 > 休閒餐旅類 > 餐旅管理 |
同
類
書
推
薦
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內
容
簡
介
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Classical Cooking the Modern Way: Methods and Techniques, Third Edition is based on the original Lehrbuch der K?che, 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:
1.Complete coverage of core cooking methods, including grilling, broiling, braising, and saut?ing
2.Detailed guidance on product identification and appraisal
3.Complete sections on nutrition theory, menu planning, and food accounting
4.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.
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目
錄
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Professional Knowledge.
Organization and Equipment.
Nutrition.
Foods.
The Menu.
Kitchen Accounting.
Cooking.
Bibliography.
About the Authors.
Index.
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