Classical Cooking the Modern Way: Recipes

By Philip Pauli and Eugen Pauli

The standard reference that generations of cooks, restaurateurs, and hotel managers have relied upon for a foundation in European cooking systems is easier to use than ever. Readers will find... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0442019424
• ISBN13: 9780442019426
• Release Date: December 1996
• Publisher: Van Nostrand Reinhold
• Weight: 3.25 lbs.
• Dimensions: 12.3" x 8.5" x 1.3"

Customer Reviews

Great book for students

Being a swiss chef who went to school with the old Pauli I was surprised to see this new Edition based on North American Laws and guide lines. Not only does it cover Nutrition, kitchen Managment and basic history of cooking - it also contains a great Lexicon of most commenly used ingredients. There are also many basic recepies included and a great chapter on sauces, soups and basic cooking techniques - a must buy for all seriously interested cooking students. Just alone because it is soo much easier to read than the proffessional chef...