A similar reception is sure to greet the second edition when it arrives this fall. From nutrition and menu planning to preparation, cooking, baking and meal presentation, it offers a complete culinary education between two covers. The recipes reflect a wide range of cooking, from traditional French to new American cuisine.
Nutritional analyses accompany each recipe.
The tested recipes, tips and techniques were contributed by the authors, professional chefs working throughout the country in culinary programs, hotels and restaurants, and many of today's hottest chefs and food experts, including Wolfgang Puck, Alfred Portale, Sarah Stegner, Allen Susser and Graham Kerr. Finally, the book's exhaustive index has been reorganized for even quicker reference. Like Larousse Gastronomique and other cookbook classics, On Cooking is far more than a collection of recipes. It is an indispensable tome on the art and science of cooking. Every chapter of the book offers an overview of basic procedures, while encouraging imagination, creativity and experimentation.