Ryan Jung’s Reviews > Le Cordon Bleu's Complete Cooking Techniques: The Indispensable Reference Demonstates over 700 Illustrated Techniques with 2,000 Photos and 200 Recipes > Status Update

So far, a well organized book that focuses not on how to execute recipes, but on how to execute techniques that are transferable to many recipes. Sometimes instructions are a bit unclear, though. F/ex, it describes how to make fresh cheese, ending by saying, "turn the cheese into a plate." In a sidebar, it talks about dressing the cheese. "When fresh cheese is 2-3 days old..." Do I leave it out? Refrigerate? Dunno.