COOKING, ON - TECHNIQUES FROM EXPERT CHEFS

This book provides a culinary education with coverage of topics necessary to the professional chef (and the sophisticated home chef), among them: food safety and sanitation, nutrition, tools and equipment, knife skills, and butchering techniques. Some 750 recipes--representing many types of cuisine and coming from important contemporary chefs--are arranged in food- type categories (e.g. beef, poultry, seafood, vegetables, potatoes- grains-pasta, baked goods) with substantial information about preparation techniques in each category. Illustrations are clear: informative photos and diagrams, arranged attractively on the page and sized to complement rather than dominate the text. Each section includes discussion questions.