The Art and Science of Culinary Preparation: A Culinarian's Manual

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The Art and Science of Culinary Preparation: A Culinarian's Manual - Chesser, Jerald W, and Fernald, Stephen C (Editor)
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The official primer for the American Culinary Federation, the nation's largest professional organization for chefs & cooks is a departure from other culinary textbooks. It teaches the theory of cooking, presenting the fundamentals of culinary arts in a fashion that leads the student to the heart of the subject by teaching how & why things happen. The basis is classical in orientation while presenting modern concepts pertaining to nutrition, presentation, & flavor. A team of certified master chefs, master pastry chefs, ...

The Art and Science of Culinary Preparation: A Culinarian's Manual 1992, Educational Institute Of American Culinary Federation

ISBN-13: 9780963102317

Hardcover

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