Kitchen Pro Series
Brad (The Culinary Institute of America) Matthews, Paul Wigsten
Cengage Learning, Inc, 2010
119,95 €On orderDelivery: 2-3 weeks
A guide to selection, purchasing and fabricating produce for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Focusing on kitchen preparation skills, it provides practical information on product identification, seasonality, availability, storage, maturity and ripeness, taste and utilization tactics.
- ISBN-13
- 9781435401211
- ISBN-10
- 1435401212
- Publisher
- Cengage Learning, Inc
- Year
- 2010
- Publication date
- 2010-02-09
- Pages
- 384
- Dimensions
- 22x231x276
- Weight
- 1428