Описание книги
About the product The third edition of the «Chef’s Handbook» entitled «Professional Chef» from the American Culinary Institute in Russian (translation of the revised and updated ninth edition) is a testament to its success and popularity in our country. The book is aimed at people who professionally do this business and want to know more about various products, cooking technologies, measures, recipes, spices and ingredients, sauces, their use in various cuisines of the world. At the same time, the «Professional Chef» is a great assistant for amateur cooks who can cook their favorite dishes at home and pamper themselves and their loved ones with culinary delights. The recipes in this book are examples of the wide range of possibilities that open up to a person who has mastered the basics of the craft. After reading this book, you can make your menu more varied, and your dishes better quality and more beautiful. …
FAQ