Carne: Tecnicas Y Recetas de la Escuela de Cocina Mas Famosa Del Mundo
Author: Jeni Wright
Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully presented dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or they can be used as a set for a complete resource reference.
Author Biography: Jeni Wright is a food writer. Eric Treuille is a chef. Le Cordon Bleu, founded in Paris in 1895, is the world's most famous culinary academy for professionals and amateur enthusiasts.
Interesting textbook: The Axis of Evil Cookbook or Dining at Monticello
More Home Cooking: A Writer Returns to the Kitchen
Author: Laurie Colwin
More Home Cooking, like its predecessor, Home Cooking, is an expression of Laurie Colwin's lifelong passion for cuisine. In this delightful mix of recipes, advice, and anecdotes, she writes about often overlooked food items such as beets, pears, black beans, and chutney. With down-to-earth charm and wit, Colwin also discusses the many pleasures and problems of cooking at home in essays such as "Desserts That Quiver," "Turkey Angst," and "Catering on One Dollar a Head." As informative as it is entertaining, More Home Cooking is a delicious treat for anyone who loves to spend time in the kitchen.
Charlotte Observer
Colwin's writing is down-to-earth and friendly, as though she is presenting little morsels she has prepared just for you. There are no frills or tricks. Like a classic dish, her writing's magic in its simplicity.
Seattle Weekly
We all need a best friend when we are at home cooking; this is the next best thing.
Boston Phoenix
Filled with essays about food, family, and life...Her writing is a treat...It's a joy to read—the kind of work that makes you want to get cooking yourself.
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