Posts by George Albiez

ABSOLUTELY FOOLPROOF recipe for Hollandaise, though not quite the classical method: 2 egg yolks 3 T. fresh lemon juice 1 stick of butter, divided Combine egg yolks and lemon juice in small saucepan. Add...

Any text on professional cooking will help. I recommend "Professional Cooking" by Wayne Gisslen, or "The New Professional Chef", the text used by the CUlinary Institute of America. You may also want to try...

I've been going round and round with them for months now. They send books I don't want, I return them and still get billed. I wrote them asking me to stop sending their"monthly selection"; if I want a book I'll...