Classical Cooking The Modern Way: Methods and Techniques, Third Edition [Hardcover]

Philip Pauli (Author)

Book Description

Publication Date: August 24, 1999

Europe's most authoritative culinary reference comes to the New World

A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der K?che, Classical Cooking the Modern Way: Methods and Techniques provides a complete review of the most basic culinary principles and methods that recipes call for again and again. Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen. With everything needed to master the core repertoire of cooking methods, from grilling and broiling to braising, saut?ing, and more, it explains in detail how to work with all of the main types of ingredientsincluding meat and poultry, fruits and vegetables, and pastas and grains. Contributions from 75 acclaimed European chefs offer a dynamic and informed perspective on classical cookinga fresh and contemporary look at the fundamentals with a dash of Continental flavor.

Editorial Reviews

Language Notes

Text: English (translation)
Original Language: German --This text refers to an alternate Hardcover edition.

From the Back Cover

Classical Cooking the Modern Way: Methods and Techniques, Third Edition is based on the original Lehrbuch der K?che, the most widely used culinary reference in German-speaking countries. Catering to everyone from apprentice to master chef, this comprehensive volume provides complete and authoritative coverage of classical methods and techniques. Designed to complement Classical Cooking the Modern Way: Recipes, Third Edition, this cooking tool presents clear and concise explanations of every technique, detailed information on ingredients, and, with contributions from 75 acclaimed European chefs, a dynamic and informed perspective on classical cooking. In this volume you'll find:
* Complete coverage of core cooking methods, including grilling, broiling, braising, and saut?ing
* Detailed guidance on product identification and appraisal
* Complete sections on nutrition theory, menu planning, and food accounting
* Up-to-date information on the latest preparation methods, technologies, and trends in classical cooking

As a reference, it provides excellent answers to all your classical cooking concerns. As a manual for learning basic skills, it guides you with clear descriptions of time-honored cooking methods and techniques. Just one taste will illustrate why Pauli's Classical Cooking the Modern Way: Methods and Techniques, Third Edition remains a staple on every professional chef's shelf.

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Product Details

• Hardcover: 432 pages
• Publisher: Wiley; 3 edition (August 24, 1999)
• Language: English
• ISBN-10: 0471291870
• ISBN-13: 978-0471291879
• Product Dimensions: 12 x 8.5 x 1.2 inches
• Shipping Weight: 3.2 pounds (View shipping rates and policies)
• Average Customer Review: 2.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,018,092 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

27 of 27 people found the following review helpful:

2.0 out of 5 stars the mundane half of a great culinary reference, May 23, 1999

By 

"anonc" - See all my reviews

This review is from: Classical Cooking: The Modern Way Recipes, Third Edition (Hardcover)

Classical Cooking ("Der Lehrbuch der Küche", "Technologie culinaire") is easily recognized by most hotel/F&B professionals trained in Western Europe and often just called the "Pauli".

Unfortunately, the American publisher of the 3rd edition (John Wiley) has choosen to split the book into two volumes. The recipes are actually the second half of Classical Cooking and while they are consistently good, the really amazing part of the original version happens to be the theory section that professional ethics, sanitation, and safety, kitchen management, food descriptions and purchasing, nutrition, menu planning, accounting, before going to cooking theory.

Apparently, John Wiley intends on publishing this content at some point, but it is a real shame that they chose to A.) break up the book in two, and B.) publish the recipes first. It is the missing theory and methods section that teaches the fundamentals of running a restaurant, hotel, or institutional kitchen.

One excellent solution is to seek out the out-of-print 2nd edition (Van Nostrand Reinhold) in used bookstores. The complete 2nd edition (which has both theory and recipes, just like the German and French editions used in Swiss hotel management schools) merits its reputation as possibly the most important book for an F&B manager to own.