Ebook "The professional chef: The culinary institute of America (7th edition)" teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook. Please refer to part 2 of the ebook for details! |
