Feb 26, 2017 12:27 AM
(This post was last modified: Feb 26, 2017 12:27 AM by DontWorryBeHappy.)
-This guide improves on the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today.
-Information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods.
-Approximately 450 recipes.
-Includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sauteing meats, fish, poultry, vegetables, and legumes.
-Includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pates, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
-Information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods.
-Approximately 450 recipes.
-Includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sauteing meats, fish, poultry, vegetables, and legumes.
-Includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pates, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
