OP: The Master Cooking Course
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The power duo, Pierre Franey and Craig Claiborne, here collaborate again, merging their combined 80+ years of professional cooking experience to guide curious culinarians in those kitchen tasks that require more than basic verbal direction. Aided by step-by-step photography, they provide instruction on the preparation of four menus, each dish requiring various technical flourishes unlikely to be intuitive to home cooks.
You will discover here many handy kitchen skills within a professional’s repertoire, which Claibore and Franey understand can only elevate and streamline the home cooking experience. Skills such as: making a wax paper round to cover the surface of a mousse (or to line a cake pan), disjointing a chicken, blending emulsions, and opening clams. An appendix includes a brief knife sharpening instruction as well.Ours is a Near Fine first printing with a Very Good jacket with shelfwear and small closed tears near the head of the spine. We don’t often see this kind of technical manual written for home cooks, making it a clear standout from the last 40 years. More economical than heavy, dense culinary school manuals, this was an important work, making fine and thoughtful cooking all the more accessible at home.