The Professional Chef by The Culinary Institute Of America
This title offers comprehensive coverage of tools and techniques of fundamental cooking. Each section includes a chapter on mise en place, followed by a review of techniques and recipes that reinforce those techniques, as well as information on flavour dynamics and plating.
"an excellent guide to the profession.. There is little...to find fault with in this well--organized, comprehensive text... Anyone aspiring to a career in food service may find it useful." (Library Journal, September 15, 2001) "attractively repackaged so as to appeal to the ambitious home cook." (The New Yorker, September 24, 2001) "...for something more technical I love The Professional chef a huge and comprehensive guide through all aspects of cooking professionally, and is like a bible..." (Restaurant, 28 August 2002)
| SKU | Unavailable |
| ISBN 13 | 9780471382577 |
| ISBN 10 | 0471382574 |
| Title | The Professional Chef |
| Author | The Culinary Institute Of America |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | John Wiley and Sons Ltd |
| Year published | 2001-09-20 |
| Number of pages | 1056 |
| Prizes | Commended for IACP Crystal Whisk Award (Food Reference) 2003 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |