"On Cooking: a Textbook of Culinary Fundamentals (2nd edition)"
|1169 pages | PDF |
Description:
This textbook guides you in the world of professional cookery. With chapters on such varied but pertinent subjects as Professionalism, Food Safety to the fundamentals of making stocks, broths soups and sauces. The focus is more on the technique, rather than the recipe (though those are not in short supply.) Anyone with the willpower to run through it will come out a better cook, Tobdag's guarantee.
