WE’RE LOOKING FOR THE TOP CHEF, AMERICA’S NEXT TOP MODEL, SO YOU THINK YOU CAN DANCE WINNER OF LIBRARIES!
That’s right folks, our 2nd Annual LEAP for Libraries Grant Application is NOW OPEN and we’re searching for today’s library program game-changers....
by Culinary Institute of America
Shipped from other seller
Condition:
Named one of the five favorite culinary books of this decade by "Food Arts" magazine, "The Professional Chef(R)" is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook ... more
HPB-Dallas TX, USA
Bookmax PA, USA
BOOKSANDALL pa, USA
BookHouse COM LLC PA, USA
Ebooksweb PA, USA
Book Closeouts NY, USA
DORKS Books GA, USA
whypaymorebooks? NY, USA
Powell's Books OR, USA
Found Books TX, USA
Whattaplace CO, USA
The Bookstore at UM Since 1921 MT, USA
BOOKS_DOWN_UNDER NSW, AUS
More Books FL, USA
booklab NY, USA
Named one of the five favorite culinary books of this decade by "Food Arts" magazine, "The Professional Chef(R)" is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.
The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.
This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. It explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions. Written "with extreme vigor and precision" (Eric Ripert, Chef and co-owner, Le Bernardin), "The Professional Chef(R)" is an unrivaled reference and source of inspiration for the serious cook.
The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having "changed the way Americans eat" by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals.
Get 2 books for $5 and each additional book for only $2.50. Shop and Save Now »
We match every book you purchase with a book donation. Learn more