|
|
|||
|
||||
OverviewProfessional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes: Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating. Lavish color photographs in a 16-page full-color insert. Exciting salads and vegetarian pates and terrines. Full Product DetailsAuthor: Frederic H. Sonnenschmidt , John F. NicolasPublisher: John Wiley and Sons Ltd Imprint: John Wiley & Sons Inc Edition: 5th Revised edition Dimensions: Width: 19.10cm , Height: 2.00cm , Length: 23.90cm Weight: 0.754kg ISBN: 9780471284895ISBN 10: 0471284890 Pages: 304 Publication Date: 15 August 1992 Audience: General/trade , College/higher education , Professional and scholarly , General , Undergraduate Format: Hardback Publisher's Status: Out of Stock Indefinitely Availability: In Print Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock. Table of ContentsReviewsAuthor InformationAbout the Authors Frederic H. Sonnenschmidt, a certified master chef, is Culinary Dean at The Culinary Institute of America. A member of the 1976 United States National Culinary Team at the Food Olympics in Frankfurt, Frederic Sonnenschmidt has won two gold medals and has been the recipient of 20 first prizes in various culinary competitions. In addition, he held the 1973 Escoffier Chair for Culinary Excellence, and was Team Captain of the New York Culinary team at the Food Olympics in 1984 and 1988. John F. Nicolas, a cum laude graduate of the Hotel School of Paris, is currently a consultant to the hospitality industry. Tab Content 6Author Website:Countries AvailableAll regions |