METHODS AND MANNERS OF COOKING by Bruce Axler

METHODS AND MANNERS OF COOKING

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KIRKUS REVIEW

A cooking school in one volume--no recipes. Part I is an in-depth investigation of procedures like broiling, roasting, baking, thickening, seasoning, etc., and contains the most controversial matter--low heat cooks steaks best after searing; vegetables should be cooked uncovered. Part II tackles the considerable intricacies of sauces, gravies, stuffings, etc., and, as in the rest of the book, the author takes passing note of classic methods and products (mainly continental). Part III discusses specific foods like salads, fruits, desserts as well as meats, soups and hors d'oeuvres; and there is a section on kitchen equipment. Throughout, for those who forget what truffles are or what on earth a ""Genoise"" is, there are descriptive lists.

Pub Date: May 1st, 1969
Publisher: Funk & Wagnalls