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The Art and Science of Culinary Preparation

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The official primer for the American Culinary Federation, the nation's largest professional organization for chefs & cooks is a departure from other culinary textbooks. It teaches the theory of cooking, presenting the fundamentals of culinary arts in a fashion that leads the student to the heart of the subject by teaching how & why things happen. The basis is classical in orientation while presenting modern concepts pertaining to nutrition, presentation, & flavor. A team of certified master chefs, master pastry chefs, executive chefs, food scientists, dieticians, & culinary educators provided the core information for the text, each researching, then writing in the areas of their expertise. A main writer coordinated the effort by putting the information into a common writing style. The five sections of the book include: General Information, Essential Knowlege For Understanding Culinary Preparation, Hot Food Preparation, Garde Manger, & Baking. The book is designed for the serious student of the culinary arts, but is accessible to anyone. This is a hardbound text with a durable wipe-clean kivar cover. The overall design makes for easy reading with over 200 original drawings. THE ART & SCIENCE OF CULINARY PREPARATION is now available from the: A.C.F.E.I., P.O. Box 3466, St. Augustine, FL 32085, (800) 624-9458 or (904) 824-4468. The cost is $32.00 plus $3.00. for shipping & handling, with quantity discounts available upon request.
Product Details

Author: Jerald W. Chesser

Language: English

Edition: (Edition: 1st)

Binding: Hardcover

Publisher: Educational Institute of American Culinary Federation

Release Date: 1992-01-01

Pages: 586

ISBN: 0963102311

ISBN13: 9780963102317