Cooking A to Z: An encyclopedia of Terms, Techniques, Ingredients, Equipment, and Over 600 Recipes

This cookbook changed my life forever. It was the first time I saw that instead of making Hollandaise Sauce on the Stove top, trying to whisk the butter with one hand while pouring the butter with the other I could make it in a Blender and make the best Hollandaise Sauce EVER! It is the only way I make mine to this day. Well, I do add a little cayenne pepper to mine, but it is as good if not better than anything you have ever had.  I love this book. It is a great book for someone looking to expand their cooking abilities and learn different tools available. It is old but timeless. A rare book that is hard to come by   Author: California Culinary Academy Binding: Hardcover Number Of Pages: 640 Release Date: 01-12-1988 Package Dimensions: 10.9 x 9.9 x 2.4 inches