The Professional Chef |
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| Editor:
| Culinary Institute of America (CIA) Staff, |
| ISBN: | 978-0-471-20916-4 |
| Publication Date: | Dec 2001 |
| Publisher: | John Wiley & Sons, Incorporated
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| Imprint: | Wiley |
| Book Format: | Paperback |
| List Price: | USD $24.00USD $32.00 |
Book Description:
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Next to their knives, the tool America2s top chefs have used to learn their cooking skills The Professional Chef, the official text of The Culinary Institute of America2s culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers.
Next to their knives, the tool America2s top chefs have used to learn their cooking skills The Professional Chef, the official text of The Culinary Institute of America2s culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers.