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- Author: August Forster
- Publisher: Coachwhip Publications
- Year: 2018
- Pages: 262
- ISBN-10: 1616464518
- ISBN-13: 9781616464516
- Format: 17.8 x 25.4 x 1.4 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
August Forster, born in Zurich, Switzerland, was well-known and respected in the field of culinary art, with numerous awards during the 1940s and 1950s. He started the first professional cooking school for the Chicago Board of Education and went on to teach and write on the culinary arts for adults and high school students.
American Culinary Art was first published in 1951 and became a popular text for students in the field. It includes discussion on the preparation of hors d'oeuvres, sandwiches, and carved meats, decorating with vegetables, carved flowers, and potato baskets, painting with chocolate, and creating sugar ornaments. There are also sections on sculpture work with wax, clay, and other materials.
This is a reprint of the 1958 edition. For additional classic culinary titles, visit CoachwhipBooks.com.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 21d.23:49:21
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: August Forster
- Publisher: Coachwhip Publications
- Year: 2018
- Pages: 262
- ISBN-10: 1616464518
- ISBN-13: 9781616464516
- Format: 17.8 x 25.4 x 1.4 cm, minkšti viršeliai
- Language: English English
August Forster, born in Zurich, Switzerland, was well-known and respected in the field of culinary art, with numerous awards during the 1940s and 1950s. He started the first professional cooking school for the Chicago Board of Education and went on to teach and write on the culinary arts for adults and high school students.
American Culinary Art was first published in 1951 and became a popular text for students in the field. It includes discussion on the preparation of hors d'oeuvres, sandwiches, and carved meats, decorating with vegetables, carved flowers, and potato baskets, painting with chocolate, and creating sugar ornaments. There are also sections on sculpture work with wax, clay, and other materials.
This is a reprint of the 1958 edition. For additional classic culinary titles, visit CoachwhipBooks.com.
Reviews