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Although I'm not a professional chef, I thought about purchasing the said book published by the CIA. The reason for the desired acquisition is to learn or familiarize myself more with technique. Any constructive comments from all of you learned ones would be greatly appreciated.
Also, I don't know if that book has been reviewed at ChefTalk. A search on the title produced an overwhelming 9 pages of hits.
Also, I don't know if that book has been reviewed at ChefTalk. A search on the title produced an overwhelming 9 pages of hits.