The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original.Introductory Foods, 11th ed. Upper Saddle River, NJ: Prentice-Hall, 1999. ... and. Pastry. Amendola, Joseph. The Bakera#39;s Manual, 4th ed. New York: John ... Food and Beverage Cost Control. Berkeley, CA: McCutchen, 1984. Blocker, Lindaanbsp;...
|Title||:||In the Hands of a Chef|
|Author||:||Culinary Institute of America|
|Publisher||:||John Wiley & Sons - 2007-12-26|