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Posted May 16, 2010
authoritative and comprehensive
This book covers the first 3rd of the curriculum at the french culinary institute. It is NOT a collection of recipes, but rather a comprehensive and somewhat daunting cooking techniques book. I say daunting because the authors recommend that you first read all of it before going into the kitchen, and only then work your way through each section in the kitchen. But don't worry, this has not stopped me from making some nice potatoes after only reading the first 3 chapters. :)
My favorite aspect of this book is that each section begins with a discussion of theory. After that it covers technique, and finally demonstration recipes. So the idea is that it is not just a bunch of random recipes, but rather a method to teach you how to cook, including why certain classic French techniques are used and when. I'm really impressed by that aspect.
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