Quote:
Originally Posted by Team Sergeant
And you call that pasta? Or mac and cheese? 
Order this book read it twice and commit it to memory and never touch another "box" of that "pasta" again.....  |
There is a newer version out,
http://www.amazon.com/Professional-C...dp_ob_title_bk
Quote:
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The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes.
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