This sixth edition textbook from The Culinary Institute of America is a comprehensive guide for aspiring professional chefs. Titled “The New Professional Chef,” this hardcover book covers a range of topics including culinary cooking, food and drink, and methods/quantity. The book features 1216 pages of detailed information, illustrations, and recipes, making it an excellent resource for anyone studying to become a professional chef. With its American and international regional cuisine focus, this textbook is a valuable tool for chefs-in-training who want to expand their culinary skills. The book's attributes include a length of 9.8 inches, a height of 11 inches, and a width of 2.5 inches. It weighs 7 pounds and 15 ounces, and is written in English. This textbook is a must-have for anyone who wants to take their culinary skills to the next level.

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