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Item Details
Title: AMERICAN CULINARY FEDERATION GUIDE TO COMPETITIONS
By: Edward C. Leonard, The American Culinary Federation
Format: Paperback

List price: £109.99


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ISBN 10: 047172338X
ISBN 13: 9780471723387
Publisher: JOHN WILEY AND SONS LTD
Pub. date: 18 October, 2005
Pages: 224
Description: American Culinary Federation Guide to Competitions covers the dynamic environment of culinary competitions in both the United States and abroad, providing readers with hints, insights and show techniques to guide them through hot and cold competitions as well as specialty and sponsor competitions.
Synopsis: Endorsed by the American Culinary Federation (ACF) and written by ACF and ACF Culinary Team USA member, Certified Master Chef Edward G. Leonard, "American Culinary Federation's Guide to Culinary Competitions" provides an exclusive glimpse into the world of culinary competitions. This essential text features a full-color insert of awe-inspiring competitive food displays and dozens of useful illustrations outlining plate and buffet presentation. It provides exceptional coverage of every step of competition, including practice and preparation, competition strategies, judging, the international arena, and much more. From key foundation recipes and scoring sheet samples to insights and hints from experienced judges, "American Culinary Federation's Guide to Culinary Competitions" is packed with the tools that professional chefs and culinary students need to make a grand showing at any competition, worldwide.
Illustrations: Illustrations (some col.)
Publication: US
Imprint: John Wiley & Sons Inc
Returns: Returnable
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