Good recommendation Phil,
This book is one on top of my "to buy" books.
This book is one on top of my "to buy" books.
The Chef's Art
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.
Recommended.
Phil
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.
Recommended.
Phil
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