Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization
The definitive guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, and food enthusiasts. This full-color resource discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum.
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Produktdetails
Weitere Autoren: Fischer, John
- ISBN: 978-1-4354-0117-4
- EAN: 9781435401174
- Produktnummer: 5486423
- Verlag: Cengage Learning, Inc
- Sprache: Englisch
- Erscheinungsjahr: 2010
- Seitenangabe: 256 S.
- Masse: H28.0 cm x B23.2 cm x D1.0 cm 1'062 g
- Auflage: International Edition
- Gewicht: 1062
- Sonstiges: Tertiary Education (US: College)
Über den Autor
Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.John Fischer is an associate professor in table service at The Culinary Institute of America (CIA) in Hyde Park, NY. A Certified Hospitality Educator (C.H.E.),Mr. Fischer also holds a Bachelor of Arts degree from Swarthmore College in Swarthmore, PA. Mr. Fischer serves as maitre d' instructor in the college's Ivy Award winning Escoffier Restaurant.
2 weitere Werke von Culinary Institute of America (Culinary Institute of America, Hyde Park, NY):
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