Overview

Full Product Details

9780470197417

Table of Contents

Reviews

‘…an excellent starting point for learning about preserved meat…It is most impressive!' (CulinariaLibris.com, February 2011).

...an excellent starting point for learning about preserved meat.... It is most impressive! (CulinariaLibris.com, February 2011)

an excellent starting point for learning about preserved meat It is most impressive! (CulinariaLibris.com, February 2011).

Author Information

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio). John Kowalski is a Certified Hospitality Educator and a professor of culinary arts at the CIA. His previous experience includes restaurant positions at Le Chantilly, Le Périgord Park, and Petite Marmite. He also has worked as a corporate traveling chef throughout the United States and as an educational administrator at Empire State College. Kowalski competed with the CIA's faculty teams in the Sociètè Culinaire Philanthropique's New York Culinary Salon in 1995 and 1996 and 2001 through 2003. His awards include First Prize for Cooking and an Honorable Mention for Pastry in 1995, First Prize for Culinary Presentation in 2002, and the Salon's grand prize, the Marc L. Sarrazin Trophy, in 2003.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available