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Swiss native August Forster was born into a family of chefs, and
apprenticed at an early age. Seeking his fortune in the U.S., he
founded a professional cooking school in Chicago in 1938. During
his career as a chef, he prepared food for U.S. presidents and
European royalty. He trained over 5,000 chefs in his lifetime. This
booklet provides 30 lessons (and some extras) in the art of fancy
ice carving, and the simple and clear instructions should allow any
training chef to master this aspect of creating a fine dining
experience.
This is an EXACT reproduction of a book published before 1923. This
IS NOT an OCR'd book with strange characters, introduced
typographical errors, and jumbled words. This book may have
occasional imperfections such as missing or blurred pages, poor
pictures, errant marks, etc. that were either part of the original
artifact, or were introduced by the scanning process. We believe
this work is culturally important, and despite the imperfections,
have elected to bring it back into print as part of our continuing
commitment to the preservation of printed works worldwide. We
appreciate your understanding of the imperfections in the
preservation process, and hope you enjoy this valuable book.
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