$183.25
- Hardcover
1232 pages
- Release Date
15 August 2011
Summary
Master the Art: The Professional Chef’s Handbook
The Professional Chef stands as a definitive guide in the culinary world, reflecting a modern approach to cooking with a global perspective.
This comprehensive book delves into:
- Ingredients, equipment, and fundamental skills essential for every professional chef.
- Techniques spanning a diverse range of food items: vegetables, grains, meats, seafood, poultry, and more.
- An exploration of g…
Book Details
| ISBN-13: | 9780470421352 |
|---|---|
| ISBN-10: | 0470421355 |
| Series: | Professional Chef |
| Author: | The Culinary Institute of America |
| Publisher: | John Wiley & Sons Inc |
| Imprint: | John Wiley & Sons Inc |
| Format: | Hardcover |
| Number of Pages: | 1232 |
| Edition: | 9th |
| Release Date: | 15 August 2011 |
| Weight: | 3.52kg |
| Dimensions: | 282mm x 224mm x 64mm |
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About The Author
The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world’s premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
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