On Cooking Techniques From Expert Chefs, Trade Version (3rd Edition)

New York: Prentice Hall, 2002. Third edition. Hardcover. Very Good/no jacket, as issued. light wear to tips, corners and edges of the book, almost like new, clean and unmarked. First printing, full number line. A textbook for the training of professional chefs but quite useful for the serious amateur. "The essential text for any serious cook, this new edition of On Cooking confirms the classic status of the original. At once a culinary encyclopedia, a cooking manual, a professional handbook, a catalogue of ingredients and techniques, a kaleidoscope of glorious food photography, and a comprehensive collection of recipes, On Cooking continues to be the indispensable pillar at the center of anyone's culinary library."— Andrew Schloss, CCP, President of the International Association of Culinary Professionals and author of numerous cookbooks. "For both the serious home cook and budding professional, this comprehensive work offers a well-rounded culinary education in a single user-friendly volume. Basic ingredients, techniques, procedures, terminologies and recipes are communicated by clear prose and excellent photographs. Seldom have the science and art of food been so well integrated in a manual of instruction that makes learning a joy."— Betty Fussell, food historian and author of My Kitchen Wars and The Story of Corn. Most items ship with tracking numbers and (generally over $15.00) jacket protectors if applicable. Clean recycled packing material will be used when possible.