On Cooking: A Textbook of Culinary Fundamentals

摘要

The ideal culinary textbook, in my opinion, would begin with a realistic picture ofnthe cooking profession, go on to give a detailed description of the tools of the tradenand the medium with which the students will soon find themselves immersed, andnthen present a comprehensive study of the many techniques, products and areas ofnspecialization of the foodservice industry. The text would be written by trustednculinary professionals under the critical eye of both academic and culinarynauthorities. The material would be presented in such a way as to entice a novice,