Garde Manger: Cold Kitchen Fundamentals Plus MyCulinaryLab with Pearson eText -- Access Card Package

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9780133929331: Garde Manger: Cold Kitchen Fundamentals Plus MyCulinaryLab with Pearson eText -- Access Card Package

ACF’s Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef’s tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features include:

  • An ACF endorsement—makes this text unique.
  • Chef’s Tips–provide invaluable how-to information from seasoned professionals
  • Over 600 illustrative photographs—appear throughout the book.
  • Supportive Recipes–include those tested in the working kitchen and culinary schools. 

0133929337 / 9780133929331 Garde Manger: Cold Kitchen Fundamentals Plus MyCulinaryLab with Pearson eText -- Access Card Package

Package consists of:   

0131182196 / 9780131182196 Garde Manger: Cold Kitchen Fundamentals

0133923622 / 9780133923629 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update, On Baking, and Garde Manger

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

About the Author:

AMERICAN CULINARY FEDERATION (ACF) is a professional, not-for-profit organization for chefs and cooks, whose goal is to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished Certified Master Chefs.

MICHAEL BASKETTE, CEC, CCE, AAC, is an ACF-certified executive chef and certified culinary educator who holds the position of Director of Educational Development for the ACF. He has authored several texts and articles on professional cooking, kitchen management, and quality control in foodservice and hospitality.

BRAD BARNES, CMC, CCA, AAC, is Certification Chair for the American Culinary Federation and the creator of the practical testing program for all chef certification levels currently used in the United States. He is one of sixty-one Certified Master Chefs in the United States and co-owner of B&B Solutions, a culinary information and training company.

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The American Culinary Federation; Edward F. Leonard; Brenda R. Carlos; Tina Powers
ISBN 10: 0133929337 ISBN 13: 9780133929331
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Descrizione libro Condizione libro: Fine. Used book. May have cover wear and markings inside. Please do not buy used items expecting new suppliments. CD's, Access codes, or other suppliments are not included. Codice libro della libreria 0131182196-BUNDLE-10592

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The American Culinary Federation
Editore: Prentice Hall (2014)
ISBN 10: 0133929337 ISBN 13: 9780133929331
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Descrizione libro Prentice Hall, 2014. Misc. Supplies. Condizione libro: Good. 1. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. Buy with confidence, excellent customer service!. Codice libro della libreria 0133929337

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