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| | American Culinary Federation Culinary Book Resource (Site not responding. Last check: 2007-11-02) |
 | | For hoteliers, restaurateurs, food and beverage directors and waitstaff, it is a reliable guide through all the classical, modern, international and regional dishes found in finer hotel and restaurant kitchens. |
 | | Robert Garlough, MS, FMP, AAC, Randy Finch, Derek Maxfield |
 | | Book Description: If you long to create the stunning ice sculptures that are the focus of attention on cruise ships, special events and other displays and want to learn the very latest in modern techniques, this is the book for you. |
| www.acfchefs.org /books.html (6983 words) |
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