Professional chief. Culinary Institute of America
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The third edition of the "Handbook of the chef" entitled "Professional Chef" from the American Culinary Institute in Russian (translation of the processed and supplemented ninth edition) is evidence of its success and popularity in our country.
The book is focused on people who are professionally engaged in this business and want to know more about various products, technologies for cooking, measures, recipes, spices and ingredients, sauces, their use in certain cuisines of the world. At the same time, the "Professional Chef" is an excellent assistant for amateur culinary specialists who can cook their favorite dishes at home and pamper themselves and their loved ones with culinary delights.
The recipes given in this book can serve as an example of a wide range of opportunities that open to a person who has learned the basics of skill.
After reading this book, you can make your menu more diverse, and dishes - better and more beautiful.
9th edition
The book is focused on people who are professionally engaged in this business and want to know more about various products, technologies for cooking, measures, recipes, spices and ingredients, sauces, their use in certain cuisines of the world. At the same time, the "Professional Chef" is an excellent assistant for amateur culinary specialists who can cook their favorite dishes at home and pamper themselves and their loved ones with culinary delights.
The recipes given in this book can serve as an example of a wide range of opportunities that open to a person who has learned the basics of skill.
After reading this book, you can make your menu more diverse, and dishes - better and more beautiful.
9th edition
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
Publication language:
Publication Language:Russian
Paper:
Paper:Melvpey
Series:
Series: series
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-5-04-099098-6
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