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THE ART AND SCIENCE OF CULINARY PREPARATION
Language: English
Published by The Educational Institute of the American Culinary Federation, Inc, At. Augustine, Florida, 2002
Seller: COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, Canada
Seller rating 5 out of 5 stars
Hardcover. Condition: Fine. **Bundle Up & Save On Postage** A very nice hard cover copy without flaw. With Errata laid in. 8.5 X 11.25" 385 pages Weight 2 Kg. This book has been developed, written and designed specifically for the apprentices registered in the National Apprenticeship Training Program for Cooks, a program of The Educational Institute of the American Culinary Federation, Inc. It is meant to be used by all who would study the culinary arts. Divided into five sections: General Information; Essential Knowledge for Understanding Culinary Preparation; Hot Food Preparation; Grade Manger; and Baking.
