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I just bought the French Culinary Institute's "The Fundamental Techniques of Classic Cuisine" from Barnes and Noble. It is easily the best cookbook I've read. Not that I have read it all yet - it is 500 pages of cooking theory, recipes, and pictures. Its pretty expensive (54.00 for members), but worth it for me.
http://browse.barnesandnoble.com/boo...4783&itm=1
I'm only through like 50 pages so far and have already found 10 or so fundamental mistakes I have been making.
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Wow, good to know that there's a book. I was considering paying the big bucks to take the course here in NY. I think I'd rather just read the book!
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Note you can pick it up for $47 (plus free delivery i believe) on amazon