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#16
08-10-2001, 05:03 PM
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 I have a James Beard book called The Theory and Practice of Good Cooking. It was published in 1977. I bought it 3 months ago thru The Good Cook book club.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net  |
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#17
08-10-2001, 09:28 PM
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| Welcome to Chef Talk Fireman! Those are all great suggestions, it will keep you busy for a few months . 
__________________ When I get a little money, I buy books. And if there is any left over, I buy food. - Desiderius Erasmus |
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#18
08-13-2001, 06:27 AM
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 Im looking in what would be the best school to go to become a chef ? I really enjoy cooking for alot of people more people the better I cant stand to cook for one or two . tinamariesmiles@cheftalk.net [img]null[/img] |
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#19
08-13-2001, 06:47 AM
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| Tinamarie, check out the Culinary Students forum here for oodles of discussion on that. Welcome to the Cafe, too!
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#20
08-14-2001, 07:25 AM
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| Fireman - J. Pepin has indeed reprinted his two books (La Method and Technique) into one large book. It's readily available now... take a browse through it, it's very useful, IMO. |
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#21
08-14-2001, 07:27 AM
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| Fireman - J. Pepin has indeed reprinted his two books (La Method and Technique) into one large book. It's readily available now... take a browse through it, it's very useful, IMO. |
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