Übersicht			Auf mobile öffnen

Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	April 2012
Genre:	Ratgeber
	Hospitality / Hotelgewerbe, Gastronomie u. Touristik / Kochen / Kochen u. Kochkunst / Professional Cooking & Culinary Arts
ISBN:	9780470587805
EAN-Code:	9780470587805
Verlag:	Wiley
Einband:	Gebunden
Sprache:	English
Dimensionen:	H 279 mm / B 225 mm / D 44 mm
Gewicht:	2558 gr
Seiten:	720
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

From The Culinary Institute of America, which world-renowned chef Paul Bocuse calls ???the best culinary school in the world,??? this comprehensive reference includes all the essential skills needed for success in the cold kitchen. This freshly updated Fourth Edition reflects the most current trends in the industry and includes contemporary recipes with fresh and exciting flavor profiles, modern plating techniques, and information on buffet development and presentation, as well as new coverage of artisanal cheeses, pickles and vinegars, and cutting-edge cooking methods.