The Professional Chef, Study Guide, 8th Edition

The Professional Chef is the cornerstone of Wiley's publishing partnership with the Culinary Institute of America (CIA). This book is a classic kitchen reference, a bible for all chefs (Paul Bocuse), from the institution that Time magazine has declared the nation's most influential training school for professional cooks. In addition to a comprehensive foundation in classical European cooking, this all-new reference includes a new global focus, with foods and flavors from all over the world, plus all-new step-by-step photography.