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Art and Science of Culinary Preparation : A Culinarian's Manual - 92 edition

Art and Science of Culinary Preparation : A Culinarian`s Manual (ISBN10: 0963102311; ISBN13: 9780963102317)
ISBN13: 978-0963102317
ISBN10: 0963102311

Summary: 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. THE ART & SCIENCE OF CULINARY PREPARATION is now available from the: A.C.F.E.I., P.O. Box 3466, St. Augustine, FL 32085, (800) 624-9458 or (904) 824-4468. The cost is32.00 plus3.00. for shipping & handling, with quantity discounts available upon request.
...show more
Summary: 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. THE ART & SCIENCE OF CULINARY PREPARATION is now available from the: A.C.F.E.I., P.O. Box 3466, St. Augustine, FL 32085, (800) 624-9458 or (904) 824-4468. The cost is32.00 plus3.00. for shipping & handling, with quantity discounts available upon request. ...show less

Edition/Copyright: 92
Cover: Hardback
Publisher: American Culinary Federation, Inc
Published: 12/01/1991
International: No



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Good-This Hard Back Book is in good overall condition. The covers are intact with some slight wear. The dust jacket, if applicable, is intact with some slight wear. The spine has creasing. Pages may ...show more include notes, folds and highlighting. The "Head", "Tail" and "Fore-Edge" may have markings and/or spots. Fast Shipping! Thank-You for supporting our Mission here at Goodwill of SW Florida. ...show less
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1992 Hardcover Fair Noticeable wear with loose binding, but still very usable. Interior has some markings. SHIPS W/IN 24 HOURS! Processed by DHL with USPS delivery for an average of 3-5 Day Standa ...show morerd Shipping & 2-3 Day Expedited Shipping! ! FREE INSURANCE! Fast & Personal Support! Careful Packaging. No Hassle, Full Refund Return Policy! ...show less
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HPB-Stone Ridge Market
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1992 Hardcover Good Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, and may not include cd-rom or ac ...show morecess codes. Customer service is our top priority! ...show less
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BookHolders MD
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first Fair [ No Hassle 30 Day Returns ] [ Edition: first ] Publisher: Educational Institute of American Culinary Federation Pub Date: 1/1/1992 Binding: Hardcover Pages: 586.
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Friends of the Johnson Co Lib
Merriam, KS
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Hardcover Good 0963102311 Hardcover book, no D.J., showing light wear. Occasional text highlighting in first few chapters. Binding tight. Purchase of this item will help support the programs and co ...show morellections of the Johnson County (Kansas) Library. ...show less
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Kings Ridge Media WI
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1992-01-01 Hardcover UsedGood Good Condition item. We strive to provide the best shopping experience with every item we sell. Satisfaction guaranteed! ! Ships from US. Please allow 1-3 weeks for de ...show morelivery outside US. ...show less
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Larry Christian- MeToYouBooks CA
San Diego, CA
Seller Rating: 4.72
U.S.A. 1992 Hard Cover Fine. No Jacket 9x11. Tan covers with Line drawing of two hands pouring a liquid into a bowl and mixing with spoon. This book is designed to teach the art and science of food ...show morepreperation. ...show less
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0963102311 Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc... All day low prices, buy from us sell to us we do it all!!
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kelseyskorner
Ferndale, WA
Seller Rating: 4.76
Solid binding. Good clean pages. Good clean cover. Good hardcover book.
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