American Culinary Federation Guide to Competitions

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  • Endorsed by the American Culinary Federation (ACF) and written by ACF and ACF Culinary Team USA member, Certified Master Chef Edward G. Leonard, American Culinary Federation’s Guide to Culinary Competitions provides an exclusive glimpse into the world of culinary competitions. This essential text features a full-color insert of awe-inspiring competitive food displays and dozens of useful illustrations outlining plate and buffet presentation. It provides exceptional coverage of every step of competition, including practice and preparation, competition strategies, judging, the international arena, and much more. From key foundation recipes and scoring sheet samples to insights and hints from experienced judges, American Culinary Federation’s Guide to Culinary Competitions is packed with the tools that professional chefs and culinary students need to make a grand showing at any competition, worldwide.
  • Author:
    Edward G. Leonard
    Binding:
    Paperback
    Dewey Decimal Number:
    641.507973
    EAN:
    9780471723387
    Edition:
    1
    ISBN:
    047172338X
    Label:
    Wiley
    Languages:
    English
    List Price:
    $40.00
    Manufacturer:
    Wiley
    Number Of Items:
    1
    Number Of Pages:
    224
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2005-09-16
    Publisher:
    Wiley
    Studio:
    Wiley
    Title:
    American Culinary Federation Guide to Competitions

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