American Culinary Federation Guide To Competitions
SKU: DADAX047172338X
ISBN : 9780471723387
Condition : New
Shipping & Tax will be calculated at Checkout.
US Delivery Time: 3-5 Business Days.
Outside US Delivery Time: 8-12 Business Days.
American Culinary Federation Guide to Competitions
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.
Specifications of American Culinary Federation Guide to Competitions
GENERAL | |
---|---|
Author | American Culinary Federation, Edward G. Leonard |
Binding | Paperback |
Language | English |
Edition | 1 |
ISBN-10 | 047172338X |
ISBN-13 | 9780471723387 |
Publisher | Wiley |
Number Of Pages | 224 |
Publication Date | 2005-09-16 |
DIMENSIONS | |
---|---|
Height | 9.1 inch. |
Length | 7.1 inch. |
Width | 0.4 inch. |
Weight | 0.85 pounds. |
Write a review
Your Name:
Your Email:
Your Review:
Note: HTML is not translated!
Rating: Bad Good
Enter the code in the box below: