Comments: Hardcover. Cooking for the individual and family is emphasized. This is not a good textbook for a culinary program but rather a foods course.
The Professional Chef
By The Culinary Institute of America
Publisher: John Wiley & Sons, Inc.
Publication Date: 2006
Comments: This textbook is designed for professional chefs not some much home cooking. The recipes serve mass quantities of people and the text contains information and cooking techniques for running a professional kitchen.