最 低 价：￥413.10
定 价：￥469.40
作 者：Francisco J. Migoya（弗朗西斯·J·米戈亚），The Culinary Institute of America（美国厨艺学院） 著
出 版 社：John Wiley & Sons
出版时间：2009-12-30
I S B N：9780470371343
| Francisco J. Migoya is an assistant professor at The Culinary Institute of America, teaching the Café Operations class for the Baking and Pastry Arts program. He is also in charge of the Apple Pie Bakery Café, the CIA's busiest public restaurant operation. Before joining the CIA, he was executive pastry chef at Thomas Keller's The French Laundry, Bouchon Bakery, and Bouchon Bistro. The Culinary Institute of America, founded in 1946, is the world's premier culinary college. Courses are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. |
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