| #349745 in Books | 2001-09-05 | Ingredients: Example Ingredients | Format: Classical | Original language:English | PDF # 1 | 11.18 x1.88 x8.82l,6.00 | File Name: 0471382574 | 1056 pages | Hard cover | Text book of the Culinary Institute of America | 1036 Pages
||9 of 9 people found the following review helpful.| Great book to learn about cooking at a high level|By Narut Ujnat|I am not a professional chef, but I sure enjoy well made food. I have a curiosity about how the chefs on television or at great restaurants come up with and serve those wonderful recipes. With this book, now I know most of the secrets.
I think this book would make a great gift for anyone interest|.com |Recognized as the definitive cooking school textbook, the Culinary Institute of America's The Professional Chef is also the perfect guide for independent study at home. More than 1,000 pages are packed into the voluminous seventh edition, with inf
The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers.
Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive tex...
[PDF.fr71] The Professional Chef Rating: 4.62 (476 Votes)
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You can specify the type of files you want, for your gadget.The Professional Chef | Culinary Institute of America. A good, fresh read, highly recommended.
