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Classical Cooking the Modern Way: Recipes, by Philip Pauli Arno Schmidt
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The standard reference that generations of cooks, restaurateurs, and hotel managers have relied upon for a foundation in European cooking systems is easier to use than ever. Readers will find encyclopedia coverage of culinary dishes, from appetizers through desserts, prepared in classic European tradition. 32 illustrations.
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Product details
Series: Classical Cooking the Modern Way (Book 1)
Hardcover: 400 pages
Publisher: Van Nostrand Reinhold; 3rd edition (December 1996)
Language: English
ISBN-10: 0442019424
ISBN-13: 978-0442019426
Product Dimensions:
1.2 x 8.5 x 12.2 inches
Shipping Weight: 3 pounds
Average Customer Review:
4.5 out of 5 stars
5 customer reviews
Amazon Best Sellers Rank:
#7,439,893 in Books (See Top 100 in Books)
Great book for reference and some really good recipes.
The book itself is with great content. However, it was badly printed and I returned that and asked for replacement. Second one's quality is exactly bad. I compared my copy with my chef's copy. Same content and his version is with much better printing quality. Wrote an email to Wiley but no reply.
Everything is perfect. Book is in perfect order and delivery was exactly on the date. Thank you
Only the best reference book, also the recipes are quite accurate. I can not think of any book better than my "Pauli"!!!!
Classical Cooking ("Der Lehrbuch der Küche", "Technologie culinaire") is easily recognized by most hotel/F&B professionals trained in Western Europe and often just called the "Pauli".Unfortunately, the American publisher of the 3rd edition (John Wiley) has choosen to split the book into two volumes. The recipes are actually the second half of Classical Cooking and while they are consistently good, the really amazing part of the original version happens to be the theory section that professional ethics, sanitation, and safety, kitchen management, food descriptions and purchasing, nutrition, menu planning, accounting, before going to cooking theory.Apparently, John Wiley intends on publishing this content at some point, but it is a real shame that they chose to A.) break up the book in two, and B.) publish the recipes first. It is the missing theory and methods section that teaches the fundamentals of running a restaurant, hotel, or institutional kitchen.One excellent solution is to seek out the out-of-print 2nd edition (Van Nostrand Reinhold) in used bookstores. The complete 2nd edition (which has both theory and recipes, just like the German and French editions used in Swiss hotel management schools) merits its reputation as possibly the most important book for an F&B manager to own.
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