Cooking with Edible Flowers: Storey Country Wisdom Bulletin by Miriam Jacobs

By Miriam Jacobs

Due to the fact 1973, Storey's state knowledge announcements have provided sensible, hands-on directions designed to assist readers grasp dozens of nation dwelling abilities speedy and simply. There at the moment are greater than a hundred and seventy titles during this sequence, and their awesome recognition displays the typical wish of state and town dwellers alike to domesticate own independence in way of life.

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Extra info for Cooking with Edible Flowers: Storey Country Wisdom Bulletin A-223

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This chapter gives you a brief overview of modern food service, including how it got to where it is today and where it is headed. qxd:197523 Gisslen_1p 2 C H A P T E R 1 12/1/09 6:27 PM Page 2 THE FOOD-SERVICE INDUSTRY A History of Modern Food Service The value of history is that it helps us understand the present and the future. In food service, knowledge of our professional heritage helps us see why we do things as we do, how our cooking techniques have been developed and refined, and how we can continue to develop and innovate in the years ahead.

The standard advice for a successful job interview applies to cooks as well as to office professionals: Dress and behave not for the group you belong to but for the group you want to join. Arrive neat, clean, appropriately dressed, and on time. Get noticed for the right reasons. Carry this attitude through every day on the job. Staying Power Food service requires physical and mental stamina, good health, and a willingness to work hard. It is hard work. The pressure can be intense and the hours long and grueling.

His sauces were designed to enhance, not cover up, the food being sauced. Carême was a thoughtful chef, and, whenever he changed a classic recipe, he was careful to explain his reasons for doing so. Beginning with Carême, a style of cooking developed that can truly be called international, because the same principles are still used by professional cooks around the world. Older styles of cooking, as well as much of today’s home cooking, are based on tradition. In other words, a cook makes a dish a certain way because that is how it always has been done.

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