Classical Cooking: The Modern Way Recipes

Classical Cooking the Modern Way Recipes Third Edition Philip PauliClassical Cooking the Modern Way: Recipes, Third Edition embodiesover 780 extraordinary recipes from the famed Pauli family. A widerbreath of readers now have the opportunity to benefit from thisnewly revised translation. The original Rezeptbuch der Küchefrom Switzerland is the most widely–used culinary reference inGerman–speaking countries. Catering to everyone from apprentice tomaster chef, this comprehensive collection of classical recipes isone to be savored. Pauli makes recipes even easier to follow byincluding chef’s notes from over 60 respected European chefshe has gathered for review. The translation stays meticulouslyfaithful to the Swiss text. Listing recipe titles in English, German, and French. Providing weights and measures in U.S. equivalents. Suggesting substitutions for ingredients hard to find in theU.S. This edition is deliciously highlighted with 32 full color photos(finished dishes elegantly arranged to spark ideas forpresentation) and supported with significant background data aboutcooking methods, ingredients, nutritional information, andsanitation concerns. Discover dishes seldom found on menus today,along with updated methodology that stresses basic tried and provenprep techniques that foster a foundation for experimentation. As areference you’ll find excellent answers to all your classicalcooking concerns. As a manual for learning basic skills you’llbe guided by clear descriptions for making sauces, stocks, maindishes, and desserts. Just one taste illustrates why Pauli’sClassical Cooking the Modern Way: Recipes, Third Edition remains astaple on every professional chef’s shelf.

Basic Preparations.

Soups.

Appetizers.

Eggs and Cheese.

Fish and Shellfish.

Meat.

Poultry and Game.

Salads.

Vegetables.

Potatoes, Pasta, Rice, and Grains.

Desserts.

Index.