THE PROFESSIONNAL CHEF pdf epub mobi txt 電子書下載2025

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The Culinary Institute of America (CIA) is a culinary school located in Hyde Park (Dutchess County, New York) USA, founded in 1946. The CIA also has branch campuses in St. Helena and San Antonio. It is a not-for-profit academic institution of higher learning. The school offers traditional associate and bachelor's degrees, and the world's largest staff of American Culinary Federation (ACF) Certified Master Chefs. The school also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services.[1]

The school operates on-campus restaurants in Hyde Park and St. Helena. In addition to professional education, the school also offers recreational classes for non-professionals and branded cookware for the home cook. A number of books, videos and training materials created by the faculty and staff of the CIA may be obtained for training professionals and non-professionals

出版者:Wiley

作者:The Culinary Institute of America

出品人:

頁數:1056

译者:

出版時間:2003

價格:$70

裝幀:11 x 8.8 x 2 inches

isbn號碼:9780471382577

叢書系列:

圖書標籤:

Food-IN

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"A serious reference for serious cooks. It will definitely take a place of prominence in your library."–Thomas Keller, Chef and Owner, The French Laundry

"Simply the most valuable cookbook you can own."–Michael Ruhlman, Author of the Making of a Chef and the Soul of a Chef

"An unequaled reference and source of inspiration. The Culinary Institute of America has done an outstanding job updating and revising what has become a bible in my kitchen."–Waldy Malouf, Chef and Co-Owner, Beacon Restaurants

"A very impressive selection of methods, techniques, and recipes. . . . Simply put, it is excellent."–David Burke, Executive Chef, Park Avenue Cafe and Smith & Wollensky Restaurant Group

"I am certain that this new edition will quickly become the bible for all chefs."–Paul Bocuse

"With extreme vigor and precision, The Professional Chef provides the techniques and basics needed to understand real cooking, which translates into creating with intelligence and respecting products."–Eric Ripert, Chef and Co-Owner, Le Bernardin

"The professional chef was our bible when we opened our first restaurant in 1981 . . . and it’s still where we turn when we’re stumped in the kitchen."–Susan Feniger and Mary Sue Milliken, Chefs and Owners, Border Grill and Ciudad