Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.

Reviews

The last edition of this text appeared in 1974, and much has happened in the culinary world since then. Although it is written for the professional, nonprofessionals should find parts of it useful as well. Sections on nutrition, sanitation, and equipment are followed by identification guides, information on fabrication (basic techniques), basic preparations, and--the bulk of the book--cooking methods and recipes. The close to 1000 color photographs are invaluable, whether depicting an ingredient, a step in a difficult technique, or a stage in cooking a specific dish. The 700 recipes represent a wide range of cuisines, old and new, and most are geared to reasonable (rather than institutional size) yields, but nonprofessionals will be more likely to consult this as a reference work than as a cookbook. For most reference collections.
- Judith C. Sutton, Sutton's Place Cuisine, New York
Copyright 1991 Reed Business Information, Inc.

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