Hors d'Oeuvre at Home with the Culinary Institute of America |
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| Author:
| Culinary Institute of America (CIA) Staff, |
| Preface by:
| Fink, Ben |
| ISBN: | 978-0-7645-9562-2 |
| Publication Date: | Apr 2007 |
| Publisher: | Houghton Mifflin Harcourt Publishing Company
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| Book Format: | Hardback |
| List Price: | USD $29.95 |
Book Description:
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"The Culinary Institute of America is the nation′s most influentialtraining school for professional cooks. " --Time magazine The Culinary Institute of America is the nation′s premier culinary training ground--the place where many top chefs and caterers have honed their skills in the kitchen.
"The Culinary Institute of America is the nation′s most influentialtraining school for professional cooks. " --Time magazine The Culinary Institute of America is the nation′s premier culinary training ground--the place where many top chefs and caterers have honed their skills in the kitchen.