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The Professional Chef
by Culinary Institute of America
- Used
- Hardcover
- Condition
- VG- (Boards are edgeworn, smudged and scuffed; interior is clean; binding is solid.)
- ISBN 10
- 0470421355
- ISBN 13
- 9780470421352
- Seller
-
Columbia, Pennsylvania, United States
Payment Methods Accepted
About This Item
Hoboken, New Jersey: John Wiley & Sons, 2011. 9th Edition. Hardcover. VG- (Boards are edgeworn, smudged and scuffed; interior is clean; binding is solid.). Glossy black photo-illustrated boards with white, blue and orange lettering; xix, 1212 pp.; richly illustrated. "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. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook" -- WorldCat.
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Details
- Bookseller
- Mullen Books, Inc. ABAA / ILAB (US)
- Bookseller's Inventory #
- 194833
- Title
- The Professional Chef
- Author
- Culinary Institute of America
- Format/Binding
- Hardcover
- Book Condition
- Used - VG- (Boards are edgeworn, smudged and scuffed; interior is clean; binding is solid.)
- Quantity Available
- 1
- Edition
- 9th Edition
- ISBN 10
- 0470421355
- ISBN 13
- 9780470421352
- Publisher
- John Wiley & Sons
- Place of Publication
- Hoboken, New Jersey
- Date Published
- 2011
- Keywords
- Reference of All Sorts ; Culinary Arts ; ;
Terms of Sale
Mullen Books, Inc. ABAA / ILAB
S&H is complicated, so please inquire for actual rates to your location if outside the US! Minimum s&h within the US $8.99, via media mail or first class if small. Discounts on shipping for multiple items. Overseas or overnight at cost +$4 supplies and handling. We currently are not shipping to Germany via Biblio - please contact us for information. Items returnable with prior notice if not as described within 7 days of delivery. Items 16 pages or less not returnable at all.
About the Seller
Mullen Books, Inc. ABAA / ILAB
Biblio member since 2004
Columbia, Pennsylvania
About Mullen Books, Inc. ABAA / ILAB
Specializing in Fine and Decorative Arts, Photography and Gallimaufry since 1993. Visits encouraged by appointment to see our 70,000+ volumes. Many titles not online, call with wants and needs.
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