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Old 07-10-2006, 07:35 PM   #31
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Thank you for the book, Corinne!!!

It came today. Love it!!! Looked through it already. I love the color pics and all the info that it provides!! Thanks again!!


~Corey123.
Wonderful - I'm glad it arrived so quickly!!! It was my pleasure to give it to you. I hope you enjoy it for years to come!
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Old 07-10-2006, 07:55 PM   #32
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I most certainly will!! Thanks again!!

If you think that there might be something that I can do for you, let me know.


~Corey123.
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Old 07-10-2006, 08:00 PM   #33
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The 8th Edition of The Professional Chef - textbook from the gang at the CIA (Culinary Institute of America) according to the publisher (Wiley) will not be released until late August, 2006. List price is $70 and Amazon.Com has it for $44.10. There is also a companion Study Guide for $25 ...

If you just want to learn how to make the mother sauces and most of the daughter sauces and proper stocks ... there are cheaper alternatives. Since these works are all derived from Escoffier, who expanded on the work of Creme - you might check your local discount/half-price bookstore for a copy of The Escoffier Cookbook (about $15 at Amazon but I picked up my copy at a Half-Price Bookstore - new hardcover edition for about $7 a couple of years ago).
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Old 07-10-2006, 09:07 PM   #34
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I most certainly will!! Thanks again!!

If you think that there might be something that I can do for you, let me know.


~Corey123.
Just continue being kind & helpful to others on this forum, as you were to me! Pass it on!
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Old 07-10-2006, 11:40 PM   #35
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I DO have a prior book from the Culinary Institute of Amnerice called Cooking at Home. It's the first edition - publiched in '03.


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