Description: This textbook titled "The Art and Science of Culinary Preparation" is a comprehensive guide for anyone interested in the culinary arts. Written by Jerald W. Chesser and published in 1992 by the American Culinary Federation Educational Institute, this first edition hardcover book provides a comprehensive understanding of cooking methods and general culinary topics. The book covers 586 pages of topics including regional cuisine, culinary arts, and food & drink. It is an excellent resource for adults interested in the subject and is written in English. The book is from the United States and has been modified, but the publication year is 1992. This textbook is an excellent addition to any kitchen or culinary library.
Price: 13.2 USD
Location: Owosso, Michigan
End Time: 2025-01-26T20:06:02.000Z
Shipping Cost: 6.13 USD
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Item Specifics
All returns accepted: ReturnsNotAccepted
Cookery Topic: Culinary Arts
Era: 1990s
Title: The Art and Science of Culinary Preparation
Country: United States
Features: 1st Edition
Age Level: Adults
Country/Region of Manufacture: United States
Subjects: Food & Drink
Modified Item: No
Regional Cuisine: American
Number of Pages: 586 Pages
Language: English
Publication Name: Art and Science of Culinary Preparation : a Culinarian's Manual
Publisher: American Culinary Federation Educational Institute
Subject: Methods / General
Publication Year: 1992
Type: Textbook
Author: Jerald W. Chesser
Subject Area: Cooking
Format: Hardcover
