Related Books
Language: en
Pages: 210
Pages: 210
Type: BOOK - Published: 2011-10-11 - Publisher: John Wiley & Sons
"The bible for all chefs."—Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional ChefTM is the clas
Language: en
Pages: 394
Pages: 394
Type: BOOK - Published: 2011-10-13 - Publisher:
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 1998-09-07 - Publisher: Wiley
Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 col
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2013-07-15 - Publisher: Goodheart-Wilcox Publisher
The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professi
Language: en
Pages: 730
Pages: 730
Type: BOOK - Published: 2012-04-16 - Publisher: John Wiley & Sons
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been th
