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on September 19, 2010
What can I say but W0W, this book of foundations for professional type cooking is GREAT. This begins with terms, roles in a professional kitchen both historic and modern and what can I say goes from there to knife selection and then onto other seeminginly simple but actually very exacting kitchen methods. The book is filled with information, demonstratory photos and tips. It companions very well with Le Cordon Bleu Cuisine cookbook and has its share of recipe prep tips. IT IS NOT A COOKBOOK per se but a huge collection of cooking values and methods not to be missed. YOu can perfect your kitchen knowledge and skill with this book, if nothing else, this is GREAT... Bon appetite!
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