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"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and…

Culinary Math

by Linda Blocker

|January 26, 2016

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Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs,…

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Vi vil med denne kogebog gerne videregive erfaringerne i at lave god og sund mad i dagligdagen ud fra en filosofi om, at hver dag er en festdag og som sådan fortjener et festmåltid. Et festmåltid behøver ikke nødvendigvis at være et dyrt måltid eller et måltid…

Kobo ebook | German

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Fantastische Küche mit ihren Lieblingsgerichten der Fanta 7

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Tasting Success: Your Guide to Becoming a Professional Chef is for every student in the beginning months of their education, or every new employee just starting out in a new hospitality job. It will be an asset to any introductory course in culinary, foodservice,…

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