Quote:
Originally Posted by uspsmark
Nice book recommendation...I have "Professional Cooking" by Wayne Gisslen. Great book and has an accompanying CD with tons of information as well. It was given to me for teaching how to prepare lamb at a Culinary Arts program a few years ago.
I still stand by the fact that "elbow macaroni" is still pasta, however, I don't even want to know what the "cheese" sauce in the blue box is made of! 
On another note...Going hunting for "dry land fish" (morel mushrooms) this evening over at the farm. Most people here fry them, but I prefer them sauteed in a little butter, olive oill and garlic. Going to have them with a nice grilled flat iron steak and smashed new potatoes! |
Le Cordon Bleu Culinary College uses "Professional Cooking" by Wayne Gisslen, and I've used it (and still have the CD) but its does not go into the detail the "Professional Chef" does.