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| | American Culinary Federation Culinary Book Resource (Site not responding. Last check: 2007-10-26) |
 | | Beautifully enhanced with the color photography of Dennis Gottlieb and edited by The Culinary Institute of America's Culinary Dean Fritz Sonnenschmidt, C.M.C., American Harvest features a mouth-watering spectrum of delicious recipes including soups, chowders, stews, side dishes, salads, poultry, meat, seafood, and desserts. |
 | | Organized around the four traditional functions of management--planning, organizing, leading, and controlling, it reflects current trends in management and organizations, and presents the latest research studies in the field. |
 | | Its colorful design and conversational writing style make it appealing and accessible to students and has made it the leading Nutrition text for the non-majors or mixed majors/non-majors introductory course. |
| www.acfchefs.org /books.html (6983 words) |
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