The New Professional Chef, Fifth Edition

By: Culinary Institute of America

Price: $20.00

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

Author Name: Culinary Institute of America

Categories: Textbooks, Culinary, Tom's Picks,

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

Type: Textbook

Seller ID: 009807

Keywords: CULINARY. CHEF. COOKING. RESTAURANT.