Professional Chef
The Culinary Institute of America (CIA)
"The bible for all chefs. " -Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by -step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes.
ISBN-13: 978*****21352
Author : The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
Language: English
Framework: Hardcover
Rok of issue: 2011
Number of pages: 1232
Dimensions: 283×223×54 mm
Weight: 3644 g
Książka jest w stanie ogólnym bardzo dobrym, jedynie tytułowa okładka posiada niewielkie uszkodzenie, co widoczne jest na zdjęciu.