Average Reviews:
(More customer reviews)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.
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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.
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