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New Professional Chef
Descriptions of each edition are found in brief where available. Click details & prices to get more information on a book or to find the best prices for the title.
January 1, 1996
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
May 1, 1991
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