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Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization

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Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization

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Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization by John Fischer
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Description

Kitchen Pro Series: Guide to Cheeses Identification, Classification, and Utilization is the definitive guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum. Product identification, availability, storage, flavor and development are all described in detail in this invaluable introduction to the world of cheese!

Author Biography

John Fischer is an associate professor in table service at The Culinary Institute of America (CIA) in Hyde Park, NY. A Certified Hospitality Educator (C.H.E.), Mr. Fischer also holds a Bachelor of Arts degree from Swarthmore College in Swarthmore, PA. Mr. Fischer serves as maitre d' instructor in the college's Ivy Award winning Escoffier Restaurant. Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.
Release date Australia
February 1st, 2010
Country of Publication
United States
Edition
International Edition
Imprint
Delmar Cengage Learning
Pages
256
Dimensions
232x280x10
ISBN-13
9781435401174
Product ID
3694892

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