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The Chef's Art

1392 Views 3 Replies 3 Participants Last post by  cape chef
This book rocks!

The sauces section made more sense than any other book I've read on the topic.

I finally understand how to debone poultry intact. Not sure I can do it yet, but I understand how it's done.

Decent on sausage, fun on game.

All around very useful. I really like it's theoretical approach based on classic cooking as an interpretation on modern restaurant fare. Probably the best theory book I've read so far.


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How is it in comparison to Professional Cooking?
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