The professional chef the Culinary Institute of America.

By:

THE CULINARY INSTITUTE OF AMERICA

Material type: Text

TextHoboken, NJ : Wiley, [2024]Edition: Tenth editionDescription: X, 885 pages : colour illustrations ; 28cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781119490951

Subject(s):

Genre/Form:

cookbook

DDC classification:

23 641.57 CUL

Summary: ""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"--

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Holdings ( 1 )
Title notes ( 2 )
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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Buku	PERPUSTAKAAN KOLEJ KOMUNITI SIK	641.5 CUL (Browse shelf(Opens below))	1	Not For Loan		000474

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Previous	346.595 MAL M Akta Kontrak 1950 (Akta 136) & Akta Kontrak Kerajaan 1949 (Akta 120) : (hingga 15hb Februari 2025) /	354.595 MAL M PERINTAH-PERINTAH AM (BAB A - BAB G) BUKU PANDUAN UNTUK PEPERIKSAAN AM KERAJAAN	364.1323 HAD M Kursus Integriti dan Antirasuah /	641.5 CUL The professional chef	664.001 MAK MIKROBIOLOGI MAKANAN UNTUK SAINS KESIHATAN /	664.001 MAK MIKROBIOLOGI MAKANAN UNTUK SAINS KESIHATAN /

Includes bibliographical references and indexes.

""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"--

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