Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
|New from||Used from|
From The Culinary Institute of America, which world-renowned chef Paul Bocuse calls ???the best culinary school in the world,??? this comprehensive reference includes all the essential skills needed for success in the cold kitchen. This freshly updated Fourth Edition reflects the most current trends in the industry and includes contemporary recipes with fresh and exciting flavor profiles, modern plating techniques, and information on buffet development and presentation, as well as new coverage of artisanal cheeses, pickles and vinegars, and cutting-edge cooking methods.
Fantastic book. However, does not comes with online CD to view recipes.Published 7 days ago by Steven Hodge
Loved it in culinary school. Love it now. In fact I've already started to wear it out at work. Pages coming out. Spine broken. Content is first class. Construction is rubbish.Published 4 months ago by fermented42eh
The volume is exactly what I would expect from the CIA. Truly a professional exposition of exactly what is expected of a Garde Manger.Published 5 months ago by William Bell