The official primer for the American Culinary Federation, the nation's largest professional organization for chefs & cooks is a departure from other culinary textbooks. It teaches the theory of cooking, presenting the fundamentals of culinary arts in a fashion that leads the student to the heart of the subject by teaching how & why things happen. The basis is classical in orientation while presenting modern concepts pertaining to nutrition, presentation, & flavor. A team of certified master chefs, master pastry chefs, ...
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The official primer for the American Culinary Federation, the nation's largest professional organization for chefs & cooks is a departure from other culinary textbooks. It teaches the theory of cooking, presenting the fundamentals of culinary arts in a fashion that leads the student to the heart of the subject by teaching how & why things happen. The basis is classical in orientation while presenting modern concepts pertaining to nutrition, presentation, & flavor. A team of certified master chefs, master pastry chefs, executive chefs, food scientists, dieticians, & culinary educators provided the core information for the text, each researching, then writing in the areas of their expertise. A main writer coordinated the effort by putting the information into a common writing style. The five sections of the book include: General Information, Essential Knowlege For Understanding Culinary Preparation, Hot Food Preparation, Garde Manger, & Baking. The book is designed for the serious student of the culinary arts, but is accessible to anyone. This is a hardbound text with a durable wipe-clean kivar cover. The overall design makes for easy reading with over 200 original drawings.
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Add this copy of The Art and Science of Culinary Preparation: a to cart. $3.06, very good condition, Sold by ThriftBooks-Atlanta rated 5.0 out of 5 stars, ships from Austell, GA, UNITED STATES, published 1992 by Educational Institute Of American Culinary Fe.
Edition:
1992, Educational Institute Of American Culinary Federation
Add this copy of The Art and Science of Culinary Preparation to cart. $3.06, good condition, Sold by Gulf Coast Books rated 5.0 out of 5 stars, ships from Memphis, TN, UNITED STATES, published 1992 by Educational Institute of American Culinary Federation.
Edition:
1992, Educational Institute Of American Culinary Federation
Add this copy of The Art and Science of Culinary Preparation: a to cart. $3.06, good condition, Sold by ThriftBooks-Atlanta rated 5.0 out of 5 stars, ships from Austell, GA, UNITED STATES, published 1992 by Educational Institute Of American Culinary Fe.
Edition:
1992, Educational Institute Of American Culinary Federation
Add this copy of The Art and Science of Culinary Preparation: a to cart. $3.06, good condition, Sold by ThriftBooks-Dallas rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1992 by Educational Institute Of American Culinary Fe.
Edition:
1992, Educational Institute Of American Culinary Federation
Add this copy of The Art and Science of Culinary Preparation: a to cart. $3.06, very good condition, Sold by ThriftBooks-Baltimore rated 4.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 1992 by Educational Institute Of American Culinary Fe.
Edition:
1992, Educational Institute Of American Culinary Federation
Add this copy of The Art and Science of Culinary Preparation: a to cart. $3.06, good condition, Sold by ThriftBooks-Baltimore rated 4.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 1992 by Educational Institute Of American Culinary Fe.
Edition:
1992, Educational Institute Of American Culinary Federation
Add this copy of The Art and Science of Culinary Preparation to cart. $3.75, good condition, Sold by Project HOME rated 5.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 1992 by Educational Institute Of American Culinary Federation.
Edition:
1992, Educational Institute Of American Culinary Federation
Add this copy of The Art and Science of Culinary Preparation to cart. $3.76, good condition, Sold by Once Upon A Time Books rated 1.0 out of 5 stars, ships from Tontitown, AR, UNITED STATES, published 1992 by Educational Institute of America.
Edition:
1992, Educational Institute Of American Culinary Federation
Publisher:
Educational Institute Of American Culinary Federation
Published:
1992
Language:
English
Alibris ID:
18135957050
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This is a used book in good condition and may show some signs of use or wear. This is a used book in good condition and may show some signs of use or wear.
Add this copy of The Art and Science of Culinary Preparation to cart. $4.00, good condition, Sold by HPB-Red rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1992 by Educational Institute of America.
Edition:
1992, Educational Institute Of American Culinary Federation
Publisher:
Educational Institute Of American Culinary Federation
Published:
1992
Language:
English
Alibris ID:
18070032976
Shipping Options:
Standard Shipping: $4.99
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Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
Add this copy of The Art and Science of Culinary Preparation to cart. $5.00, very good condition, Sold by HPB-Ruby rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1992 by Educational Institute of America.
Edition:
1992, Educational Institute Of American Culinary Federation
Publisher:
Educational Institute Of American Culinary Federation
Published:
1992
Language:
English
Alibris ID:
18083498075
Shipping Options:
Standard Shipping: $4.99
Trackable Expedited: $9.99
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
