Classical Cooking: The Modern Way Recipes, Third Edition (Hardcover)

by Margaret Schmidt (Editor), Arno Schmidt (Translator) "Peel and chop shallots; saute in 1 oz (30 g) butter, and let cool..." (more)
Key Phrases: mesh china cap, clarification meat, shallow casserole pan, United States, Grand Marnier, Noilly Prat (more...)

Editorial Reviews

Product Description
Classical Cooking the Modern Way Recipes Third Edition Philip Pauli Classical Cooking the Modern Way: Recipes, Third Edition embodies over 780 extraordinary recipes from the famed Pauli family. A wider breath of readers now have the opportunity to benefit from this newly revised translation. The original Rezeptbuch der Küche from Switzerland is the most widely-used culinary reference in German-speaking countries. Catering to everyone from apprentice to master chef, this comprehensive collection of classical recipes is one to be savored. Pauli makes recipes even easier to follow by including chef’s notes from over 60 respected European chefs he has gathered for review. The translation stays meticulously faithful to the Swiss text.

• Listing recipe titles in English, German, and French.
• Providing weights and measures in U.S. equivalents.
• Suggesting substitutions for ingredients hard to find in the U.S.

This edition is deliciously highlighted with 32 full color photos (finished dishes elegantly arranged to spark ideas for presentation) and supported with significant background data about cooking methods, ingredients, nutritional information, and sanitation concerns. Discover dishes seldom found on menus today, along with updated methodology that stresses basic tried and proven prep techniques that foster a foundation for experimentation. As a reference you’ll find excellent answers to all your classical cooking concerns. As a manual for learning basic skills you’ll be guided by clear descriptions for making sauces, stocks, main dishes, and desserts. Just one taste illustrates why Pauli’s Classical Cooking the Modern Way: Recipes, Third Edition remains a staple on every professional chef’s shelf.

Language Notes
Text: English (translation)
Original Language: German --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Hardcover: 417 pages
• Publisher: Wiley; 3 edition (September 12, 2000)
• Language: English
• ISBN-10: 0471286702
• ISBN-13: 978-0471286707
• Product Dimensions: 11.4 x 8.7 x 1.1 inches
• Shipping Weight: 3.1 pounds (View shipping rates and policies)
• Average Customer Review: 3.5 out of 5 stars See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #1,428,878 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

26 of 26 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" (SF Bay Area, California, USA) - See all my reviews

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.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Great book for students, February 20, 2004

By	Rolf Knecht - See all my reviews (REAL NAME)

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

Being a swiss chef who went to school with the old Pauli I was surprised to see this new Edition based on North American Laws and guide lines. Not only does it cover Nutrition, kitchen Managment and basic history of cooking - it also contains a great Lexicon of most commenly used ingredients. There are also many basic recepies included and a great chapter on sauces, soups and basic cooking techniques - a must buy for all seriously interested cooking students. Just alone because it is soo much easier to read than the proffessional chef...