The Professional Chef

Hardcover

30 Apr, 2024

""How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone se...

International Edition

Ships within 15-17 Business Days

New

₹ 8535

BRAND NEW - Item in perfectly NEW condition.

Used

GOOD CONDITION - Used book in GOOD - READABLE condition. The books may contain markings, highlightings and wear due to previous usage. The book is in overall good condition. Great Deal !!!

Cancellation Policy

Shipping Policy

Return Policy

ISBN-10:

1119490952

ISBN-13:

9781119490951

Publisher

Wiley

Dimensions

11.00 X 8.50 X 1.80 inches

Language

English

Description

""How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen." --Anthony Bourdain The cornerstone of our publishing partnership with The Culinary Institute of America, The Professional Chef has been one of the top professional cooking books since 1962, through nine editions and more than sixty years. A constant in-the-kitchen resource for culinary students and culinary professionals, The Professional Chef teaches proper culinary technique and includes nearly 900 recipes for instruction and inspiration. The focus has been on three target markets: Professional chefs learning in corporate training programs or professional chefs pursuing professional development courses Culinary arts students: 78% are enrolled in 2-year / community college programs, 22% in 4-year universities, including the CIA itself Hospitality management students taking cooking courses"--

Product Details

ISBN-10

:1119490952

ISBN-13

:9781119490951

Publisher

:Wiley

Publication date

: 30 Apr, 2024

Edition

:10th Edition

About the Author

Founded in 1946, The Culinary Institute of America is the world's premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master's, bachelor's, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

Menu

The Professional Chef

Description

Product Details

About the Author