The Professional Chef's Techniques of Healthy Cooking - Couverture rigide

The Culinary Institute Of America (CIA)

Couverture rigide

ISBN 10 : 0471332690 ISBN 13 : 9780471332695

Editeur : John Wiley & Sons Inc, 2000

Synopsis

Once again, The Culinary Institute of America has compiled a wealth of information and stunning recipes that are flavorful and innovative. This book will be a valuable addition to any kitchen library. The fact that the recipes are healthy is almost irrelevant. Get cooking!" Waldy Malouf, Chef/Restaurateur, Beacon I've been publicly searching for the best of taste and the best of health for the past 25 years. The book you are now holding has the potential to change the way people eat. The Professional Chef's(r) Techniques of Healthy Cooking hasn't got one ounce of padding! -- Graham Kerr, International Culinary Consultant The book takes a marvelous, sane approach to cooking, blending the joys of cooking with a well-informed approach to new thinking about food ingredients, many of which were all-but-unheard-of items only a few years ago but with which we have become widely familiar. -- Craig Claiborne, from the Foreword to the First Edition

A propos du livre

À propos de l'auteur

Founded in 1946, The Culinary institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

Détails de l'édition

• Éditeur: John Wiley & Sons Inc
• Date d'édition: 2000
• Langue: anglais
• ISBN 10: 0471332690
• ISBN 13: 9780471332695
• Reliure: Relié
• Numéro d'édition: 2
• Nombre de pages: 656
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible