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Art and Science of Culinary Preparation by Gerald Chesser (1991, Hardcover) 
Art and Science of Culinary Preparation by Gerald Chesser (1991, Hardcover)
Publisher: Amer Culinary Federation
Publication Date: 1991-12-01
Language: English
Format: Hardcover
ISBN-10: 0963102311
ISBN-13: 9780963102317
Product ID: EPID391888
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Educational Institute of the American Culinary Fed Book
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Details
Publication Date:1991-12-01

Size
Height:11.8 in
Width:9.0 in
Thickness:1.2 in
Weight:60.8 oz

Publisher's Note
The official primer for the American Culinary Federation, the nation's largest professional organization for chefs & cooks is a departure from other culinary textbooks. It teaches the theory of cooking, presenting the fundamentals of culinary arts in a fashion that leads the student to the heart of the subject by teaching how & why things happen. The basis is classical in orientation while presenting modern concepts pertaining to nutrition, presentation, & flavor. A team of certified master chefs, master pastry chefs, executive chefs, food scientists, dieticians, & culinary educators provided the core information for the text, each researching, then writing in the areas of their expertise. A main writer coordinated the effort by putting the information into a common writing style. The five sections of the book include: General Information, Essential Knowlege For Understanding Culinary Preparation, Hot Food Preparation, Garde Manger, & Baking. The book is designed for the serious student of the culinary arts, but is accessible to anyone. This is a hardbound text with a durable wipe-clean kivar cover. The overall design makes for easy reading with over 200 original drawings.

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