Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

Jonathan Dixon

Тип: PDF
Категория: Кулинария

Скачать

Купить

Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety.

Другие файлы:

Charcuterie: Sausages, Pates and Accompaniments
CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are inva...

The Professional Chef (9 edition)
Книга от The Culinary Institute of America.Библия для всех поваров. Эта удивительная книга является классическим ресурсом, необходимым для профессиона...

Delicious Desserts When You Have Diabetes
How to prepare and enjoy delightful desserts when you have diabetesPeople with diabetes often believe that they cannot enjoy rich, delicious-tasting c...

Mexican Flavors - Contemporary Recipes from Camp San Miguel
Teri Sandison began her art career in painting and drawing at U.C.L.A.Â She then studied photography at Art Center College of Design, where she s...

Mississippi Current Cookbook: A Culinary Journey Down America's Greatest River
Discover the diverse food and culinary traditions from the ten states that border America\'s most important river—and the heart of American cuisine—wi...