Practical Kitchen Work, Michel Maincent
This was the text we used when I was teaching at the French Culinary Institute in Manhattan. It was dated then and it’s dated now, but it does explain how to execute basic dishes in the “correct” way. This is the ultimate book as in “by the book.” Copyright 1986, presumably first edition (no earlier edition is mentioned), softcover, full-color, condition good (water damage to first quarter of pages)
This was the text we used when I was teaching at the French Culinary Institute in Manhattan. It was dated then and it’s dated now, but it does explain how to execute basic dishes in the “correct” way. This is the ultimate book as in “by the book.” Copyright 1986, presumably first edition (no earlier edition is mentioned), softcover, full-color, condition good (water damage to first quarter of pages)
This was the text we used when I was teaching at the French Culinary Institute in Manhattan. It was dated then and it’s dated now, but it does explain how to execute basic dishes in the “correct” way. This is the ultimate book as in “by the book.” Copyright 1986, presumably first edition (no earlier edition is mentioned), softcover, full-color, condition good (water damage to first quarter of pages)