RECIPE-FREE, The Craft Behind the Art of Cooking (4 vols) Vol 1: Working (What I Learned in Kitchens, a cookbook with no recipes) Dan Strongin

ISBN:

Published: December 17th 2013

Kindle Edition

90 pages


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RECIPE-FREE, The Craft Behind the Art of Cooking (4 vols) Vol 1: Working (What I Learned in Kitchens, a cookbook with no recipes)  by  Dan Strongin

RECIPE-FREE, The Craft Behind the Art of Cooking (4 vols) Vol 1: Working (What I Learned in Kitchens, a cookbook with no recipes) by Dan Strongin
December 17th 2013 | Kindle Edition | PDF, EPUB, FB2, DjVu, AUDIO, mp3, RTF | 90 pages | ISBN: | 6.67 Mb

Is working in your kitchen stressful? Things dont go as planned, clean up is a drag, and the stuff you buy goes bad fast. This is the FIRST in a SERIES of short books to grow to four volumes and covers general principles of Working. Things to makeMoreIs working in your kitchen stressful? Things dont go as planned, clean up is a drag, and the stuff you buy goes bad fast.

This is the FIRST in a SERIES of short books to grow to four volumes and covers general principles of Working. Things to make whatever recipe or technique you use more effective and more enjoyable, giving you control. The next, due out soon, will cover cooking principles, the third techniques and the fourth will be a workbook for Mastery!

Each book will be about 85 to 100 pages.For people who want to learn to cook, not just follow recipes. At the same time, for anyone who wants to explore a better way to work. We spend most of our life on the job. There are a host of books on the what and what should be of working, but very few books on the how, a system of how to work that has been simmering since the 18th century.The author begins, In 1971, I began a journey lasting more than two and half decades, profoundly influencing my life: I started working in kitchens.

I wore a tall hat, a uniform, and the mantle of tradition. Nowadays, people ask me, “How did you go from being a Chef to doing Quality Management Consulting?”He write there can be no better preparation for creating quality than a five star classical kitchen, for me, no better lesson in how to work and live.

Reading this first part of a four part series, it is hard to disagree. In the authors words, I have yet to come across a more stable, more predictable, higher quality system of working.The result of three decades of writing and re-writing, the author writes,I hope benefit of my years of simmering have transformed it into, I hope, a flavorful and nourishing stew.



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