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Textbook
Classical Cooking The Modern Way: Methods and Techniques, 3rd EditionISBN: 978-0-471-29187-9
Hardcover
432 pages
September 1999, ©1999
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Translator’s Foreword vii
Preface ix
Introduction xi
Chapter 1 Professional Knowledge 1
Chapter 2 Organization and Equipment 19
Chapter 3 Nutrition 51
Chapter 4 Foods 71
Chapter 5 The Menu 189
Chapter 6 Kitchen Accounting 209
Chapter 7 Cooking 219
Bibliography 391
About the Authors 393
Index 395
Related Titles
Professional Cooking & Culinary Arts
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