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Produce Identification Classification Utilisation
Hardback Edition: 1
Produce: Identification, Fabrication, and Utilization is the definitive guide to selection, purchasing and fabricating produce for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical and detailed information
on product identification, seasonality, availability, storage, maturity and ripeness, taste and utilization tactics. If you’re seeking a comprehensive guide to produce, then this publication is for you.
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Featured in the August 2010 Creative Enterprises newsletter.
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Pages : 366
Publisher : Culinary Institute O
Publication date : 2010-02-09
Subjects: nil