This book brings together all the fundamentals of good cooking -- clearly explained by top chefs and food writers, with plenty of detailed techniques, professional tips, and celebrated recipes. Its 750+ proven recipes cover everything from soups to meats and salads to desserts, and reflect a wide range of cooking styles from Classic French to New American. More than 1400 lavish full-color photographs identify ingredients and tools, demonstrate techniques, and demonstrate plate and buffet presentation. This new edition focuses extensively on healthy cooking techniques, with updated nutrition advice and a nutritional analysis accompanying every recipe. New chapters on Hors d'Oeuvre, canapes, sandwiches and eggs help you perfect the basics or prepare a party. Short essays and notes on food history, food science and food preparation techniques (many contributed by prominent chefs and food writers) make On Cooking far more than an ordinary cooking book.
- ISBN10 0139241019
- ISBN13 9780139241017
- Publish Date 17 July 1998 (first published 2 August 1994)
- Publish Status Out of Print
- Out of Print 27 March 2006
- Publish Country US
- Imprint Pearson
- Edition 2nd edition
- Format Hardcover
- Pages 1125
- Language English