Prof. Chef8e+ServSafe Essent 4th Editionw/Ex+Prof. Chef's Knife Kit+Book of Yields 6th Edition. SET
Title | Prof. Chef8e+ServSafe Essent 4th Editionw/Ex+Prof. Chef's Knife Kit+Book of Yields 6th Edition. SET PDF eBook |
Author | Culinary Institute of America (CIA) Staff |
Publisher | |
Pages | 1984 |
Release | 2006-11 |
Genre | |
ISBN | 9780470146064 |
Lynch/Book of Yields 6E+prof Cooking 6E College W/Cd+servsafe Essentials 4E W/Exam+prof Chef's Knife Kit-set
Title | Lynch/Book of Yields 6E+prof Cooking 6E College W/Cd+servsafe Essentials 4E W/Exam+prof Chef's Knife Kit-set PDF eBook |
Author | Lynch |
Publisher | |
Pages | |
Release | 2006-05-01 |
Genre | |
ISBN | 9780470097502 |
Culinary Math 3E+book of Yields 6E Cd+book of Yields 7E+servsafe Essentials 4E W/ Exam+prof Chef 8E Set
Title | Culinary Math 3E+book of Yields 6E Cd+book of Yields 7E+servsafe Essentials 4E W/ Exam+prof Chef 8E Set PDF eBook |
Author | Blocker |
Publisher | |
Pages | |
Release | 2007-09 |
Genre | |
ISBN | 9780470262801 |
Book of Yields CD 7E+culinary Math 3E+book of Yields 7E+servsafe Essentials 4E W/ Exam+prof Chef 8E Set
Title | Book of Yields CD 7E+culinary Math 3E+book of Yields 7E+servsafe Essentials 4E W/ Exam+prof Chef 8E Set PDF eBook |
Author | Michael Lynch |
Publisher | |
Pages | |
Release | 2007-12 |
Genre | |
ISBN | 9780470262825 |
Culinary Academy of Long Island
Title | Culinary Academy of Long Island PDF eBook |
Author | Culinary Institute of America (CIA) Staff |
Publisher | |
Pages | 1936 |
Release | 2006-10 |
Genre | |
ISBN | 9780470137093 |
Culinary Academy of Long Island
Title | Culinary Academy of Long Island PDF eBook |
Author | The Culinary Institute of America (CIA) |
Publisher | Wiley |
Pages | 1696 |
Release | 2006-11-17 |
Genre | Cooking |
ISBN | 9780470137086 |
The Professional Chef's? Knife Kit
Title | The Professional Chef's? Knife Kit PDF eBook |
Author | The Culinary Institute of America (CIA) |
Publisher | Wiley |
Pages | 0 |
Release | 1999-11-05 |
Genre | Cooking |
ISBN | 9780471349976 |
High quality, well-made, well-maintained knives - and the skills to use them properly - are among a chef's most important assets. This book explains how to use and care for these essential tools. Easy-to-follow instructions cover all of the basic knife cuts and techniques - including peeling, paring, trimming, carving, chopping, dicing and filleting - and offer an excellent foundation for building speed and ensuring kitchen safety. The book also features invaluable information on small tools, such as rotary peelers and zesters, along with meat grinders, food processors and other larger equipment.