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The Professional Chef, Ninth Edition
. Cia
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Description for The Professional Chef, Ninth Edition
Paperback. "The bible for all chefs. " -Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Num Pages: 204 pages. BIC Classification: WBA. Category: (P) Professional & Vocational. Dimension: 277 x 214 x 10. Weight in Grams: 512.
"The bible for all chefs."—Paul Bocuse
"The bible for all chefs."—Paul Bocuse
Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef™ is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.
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Format
Paperback
Publication date
2011
Publisher
John Wiley & Sons Inc United States
Number of pages
202
Condition
New
Number of Pages
208
Place of Publication
New York, United States
ISBN
9781118139882
SKU
V9781118139882
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About . Cia
Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for ... Read more
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