Verwandte Artikel zu Cheese: Identification, Classification, Utilization

Cheese: Identification, Classification, Utilization - Hardcover

Fischer, John W.

 
9781435401174: Cheese: Identification, Classification, Utilization
Hardcover
ISBN 10: 1435401174 ISBN 13: 9781435401174
Verlag: Delmar Cengage Learning, 2010

Inhaltsangabe

Kitchen Pro Series: Guide to Cheeses Identification, Classification, and Utilization is the definitive guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum. Product identification, availability, storage, flavor and development are all described in detail in this invaluable introduction to the world of cheese!

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Über die Autorinnen und Autoren

John Fischer is an associate professor in table service at The Culinary Institute of America (CIA) in Hyde Park, NY. A Certified Hospitality Educator (C.H.E.), Mr. Fischer also holds a Bachelor of Arts degree from Swarthmore College in Swarthmore, PA. Mr. Fischer serves as maitre d’ instructor in the college’s Ivy Award winning Escoffier Restaurant.

Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor’s and associate degrees, as well as certificate programs, in culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world’s premier culinary college. Visit the CIA online at www.ciachef.edu.

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Verlag
Delmar Cengage Learning
Erscheinungsdatum
2010
Sprache
Englisch
ISBN 10 
1435401174
ISBN 13 
9781435401174
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
243
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
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