Quantity: 1 available
869 pp. on coated stock, many color photos. Dark green front board has 3 slight dents. Else new, no markings or notes. Lacks jacket. Colored endpapers. Six-pound tome will require additional postage.Forewords by Paul Bocuse and Ferdinand Metz; Linda Glick Conway, editor. 33 chapters, 4 appendices, glossary, index, recommended reading list. Comprehensive guide to food buying, preparation and presentation, compiled by one of America's premier cooking schools. Size: 4to --11.25 in Tall
Title: The New Professional Chef, Fifth Edition
Edition: Fifth Edition, 2nd Printing.
Publisher: NY, Van Nostrand Reinhold: 1991
ISBN Number: 0442219822
ISBN Number 13: 9780442219826
Binding: Leatherette-like Cloth
Book Condition: Near Fine
Jacket Condition: No Jacket
Item: 1.00 Item
Seller ID: 009807
Keywords: CULINARY. CHEF. COOKING. RESTAURANT.