School of the White Beret: Fundamentals of Tech Cuisine

In a world where runaway obesity, failed nutrition, toxic insemination and syndromic disease daily plague the life of man, a new wisdom culminates from centuries of human need. Not merely a volume of recipes, School of the White Beret: Fundamentals of Tech Cuisine is a book of occupation, of family, of food service, and of civilization that is thrilling with purpose, with nutrition, and with ideals. For the first time in the history of culinary endeavor, School of the White Beret reveals the primary laws underlying basic human nutrition. It’s a consolidation of rules, laws, maxims, axioms, codes, formulae and routines that define with precision the art, science and magic of cookery. This volume of never-before-published discoveries brings to culmination a work begun four hundred years ago by the French—the organization of world cuisine—revealing after long, arduous centuries the true and noble mission of food service. In his Quest for Cuisine, the author learned… “Knowledge does not change simply because it crosses territories and time zones. Nor does it undergo alteration when transferring among individuals or cuisines. Knowledge is constant. It is made up of principles and properties that behave in distinct ways, according to specific laws—every time.”