post #21 of 21
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Originally Posted by Chef JimmyJ View Post

This is similar to some Cook books written for Chefs...Basically a list of ingredients and the name of a cooking technique...The Author assumed the reader would KNOW the various prep and cooking procedures...Cool stuff!...JJ
If you look at Ockerman's writeup at the beginning, this was clearly directed at the industry, as the price of the hardcopy was several hundred dollars. It is apparently out of print, now, which may be why it is available through OSU's Knowledge Tree. A single used copy is being offered through a bookstore at $1099.