 | The Culinary Institute of America (CIA) - Cooking - 2007 - 178 pages
Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools A precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken . . . Proficiency ... | |
 | Business & Economics - 1996 - 454 pages
This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous ... | |
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