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The New Professional Chef
By
Paul Bocuse (introduced by),
Ferdinand Metz (introduced by),
Culinary Institute of America (corporate author) and
Mary Deirdre Donovan (editor)
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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
Van Nostrand Reinhold
Publication date
January 1, 1996
Pages
1190
Binding
Hardcover
Edition
6 sub
Book category
Adult Non-Fiction
ISBN-13
9780471286790
ISBN-10
0471286796
Dimensions
2.50 by 9 by 11.25 in.
Weight
7.90 lbs.
Availability§
Out of Print
Original list price
$64.95
§As reported by publisher
Summaries and Reviews
Summary
Details areas of professional food preparation and provides instruction, menus, and recipes for both the apprentice chef and the veteran
(view table of contents)Editions
Hardcover
The price comparison is for this edition
With Ferdinand Metz (other contributor), Paul Bocuse (other contributor), Mary Deirdre Donovan (other contributor) |
6 sub edition from Van Nostrand Reinhold (January 1, 1996); titled "The New Professional Chef"
9780471286790 | details & prices | 1190 pages | 9.00 × 11.25 × 2.50 in. | 7.90 lbs | List price $64.95
About: Details areas of professional food preparation and provides instruction, menus, and recipes for both the apprentice chef and the veteran
About: Details areas of professional food preparation and provides instruction, menus, and recipes for both the apprentice chef and the veteran
With Ranae Glass |
5th edition from Van Nostrand Reinhold (May 1, 1991)
9780442008079 | details & prices | 8.75 × 11.25 × 1.75 in. | 6.10 lbs | List price $54.95
This edition also contains Chasing Midnight
About: The textbook details areas of professional food preparation and provides instruction, menus, and recipes for both the apprentice chef and the veteran
This edition also contains Chasing Midnight
About: The textbook details areas of professional food preparation and provides instruction, menus, and recipes for both the apprentice chef and the veteran
With John Green |
5th edition from Van Nostrand Reinhold (May 1, 1991); titled "The New Professional Chef"
9780442219826 | details & prices | 9.00 × 11.25 × 1.75 in. | 6.15 lbs | List price $49.95
This edition also contains Paper Towns
About: The textbook details areas of professional food preparation and provides instruction, menus, and recipes for both the apprentice chef and the veteran
This edition also contains Paper Towns
About: The textbook details areas of professional food preparation and provides instruction, menus, and recipes for both the apprentice chef and the veteran
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