The Culinary Institute of America Cookbook
The Culinary Institute of America Cookbook
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The Culinary Institute of America Cookbook by The Culinary Institute Of America
An unconventional love triangle between three childhood buddies; two girls, one born with Down syndrome, and one boy, who all grow up fighting who they are inside, how they are perceived by society as a whole, and who they ultimately strive to become as individuals through the obstacles that are inherently presentLINDA BLOCKER currently teaches the math of the hospitality industry at SUNY Delhi. Prior to teaching at SUNY Delhi, she was on the faculty of The Culinary Institute of America. During her years at the CIA, she taught culinary math. She also spent many years involved in her family's gourmet food business, Meredith Mountain Farms.
JULIA HILL taught cost control and culinary math at The Culinary Institute of America for fifteen years. Prior to her teaching position at the CIA, she was a public accountant and a restaurant manager.
THE CULINARY INSTITUTE OF AMERICA, founded in 1946, is the world's premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor's degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.
| SKU | Non disponible |
| ISBN 13 | 9780867309317 |
| ISBN 10 | 0867309318 |
| Titre | The Culinary Institute of America Cookbook |
| Auteur | The Culinary Institute Of America |
| État | Non disponible |
| Type de reliure | Hardback |
| Éditeur | Lebhar-Friedman Books,US |
| Année de publication | 2008-09-08 |
| Nombre de pages | 311 |
| Prix | Commended for IACP Crystal Whisk Award (Compilations) 2009 |
| Note de couverture | La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier. |
| Note | Non disponible |