The Professional Chef's Techniques of Healthy Cooking |
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| Author:
| Culinary Institute of America (CIA) Staff, |
| Editor:
| Armentrout, Jennifer S. |
| Foreword by:
| Kerr, Graham |
| ISBN: | 978-0-471-33269-5 |
| Publication Date: | Feb 2000 |
| Publisher: | John Wiley & Sons, Incorporated
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| Imprint: | Wiley |
| Book Format: | Hardback |
| List Price: | USD $65.00 |
Book Description:
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Prepared by The Culinary Institute of America, which has been hailed by Time magazine as "the nation′s most influential training school for cooks," The Professional Chef′s® Techniques of Healthy Cooking, Second Edition, offers nutritional cooking techniques and theories that have been tested and proven in the Institute′s kitchens.
Prepared by The Culinary Institute of America, which has been hailed by Time magazine as "the nation′s most influential training school for cooks," The Professional Chef′s® Techniques of Healthy Cooking, Second Edition, offers nutritional cooking techniques and theories that have been tested and proven in the Institute′s kitchens.