| Art and Science of Culinary Preparation |  | Author: Gerald Chesser
Publisher: Educational Institute Of American Culinary Fe
Category: Book
List Price: $55.85
Buy Used: $25.99
You Save: $29.86 (53%)
New (1) Used (13) from $25.99
Rating:  2 reviews
Sales Rank: 202283
Media: Hardcover
Edition: 1st ed
Number Of Items: 1
Pages: 586
Shipping Weight (lbs): 3.6
Dimensions (in): 10.9 x 8.7 x 1.4
ISBN: 0963102311
Dewey Decimal Number: 641.5
EAN: 9780963102317
ASIN: 0963102311
Publication Date: December 1991
Availability: Usually ships in 1-2 business days
Condition: Some sporadic highlighting and an occasional note in the margin. strong binding; normal minor to moderate used book wear
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| Customer Reviews:
 Very good for culinary students October 4, 2003
5 out of 5 found this review helpful
I used this book in my culinary school and found it to be quite good. It has wonderful introductory knowledge in hot food and great recipes. I also used it to study for the American Federation Certification test. I also highly recommend the following which is on amazon.
Study Guide for the National ServSafe Exam: Key Review Questions and Answers with Explanations by Melissa Heilman.
The second book was highly effective in helping me and my class pass the National Servsafe Exam. I give each book five stars.
 Covers basic fundamentals well October 23, 1998
34 out of 36 found this review helpful
The Art and Science of Culinary Preparation is a good book for those individuals seeking sound basic knowledge about cooking skills. The are a lot of drawings to aid in understanding the principles discussed. There are some nice begining recipes as well. This makes a nice addition to anyones library. This book reminds us of the needed fundamentals we use every day in cooking. A very sound value for the money spent. This book is the first book we use at my culinary school, and is used in the tests for certification in the American Culinary Federation tests.
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