American Culinary Federation Guide to Competitions
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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.
Format:Paperback
Language:English
ISBN:047172338X
ISBN13:9780471723387
Release Date:September 2005
Publisher:Wiley
Length:205 Pages
Weight:1.05 lbs.
Dimensions:0.4" x 7.5" x 9.1"
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