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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.
Hardcover
With Culinary Institute of America (other contributor) |
9 edition from John Wiley & Sons Inc (September 13, 2011); titled "The Professional Chef"
9780470421352 | details & prices | 1212 pages | 9.00 × 11.25 × 2.25 in. | 7.20 lbs | List price $75.00
This edition also contains The Professional Chef
This edition also contains The Professional Chef
8 pck edition from John Wiley & Sons Inc (September 11, 2006); titled "The Professional Chef"
9780470119402 | details & prices | 8.75 × 11.00 × 2.75 in. | 9.45 lbs | List price $82.40
About: "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 developa sense of how cooking works.
About: "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 developa sense of how cooking works.
8 edition from John Wiley & Sons Inc (August 28, 2006); titled "The Professional Chef"
9780764557347 | details & prices | 1215 pages | 9.00 × 11.00 × 2.25 in. | 7.80 lbs | List price $70.00
About: Filled with stunning photography and instructional text, the ultimate guide to culinary excellence is filled with an abundance of tips and techniques and contains more than six hundred recipes, both classic and contemporary, identifies key tools and ingredients, and discusses food science, cooking techniques, and food and kitchen safety.
About: Filled with stunning photography and instructional text, the ultimate guide to culinary excellence is filled with an abundance of tips and techniques and contains more than six hundred recipes, both classic and contemporary, identifies key tools and ingredients, and discusses food science, cooking techniques, and food and kitchen safety.
5 sub edition from Natl Book Network (December 1, 1984)
9780843622010 | details & prices | List price $32.50
4th edition from Cbi Pub Co (June 1, 1974)
9780843605716 | details & prices | List price $35.95
About: The textbook details areas of professional food preparation and provides instruction, menus, and recipes for both the apprentice chef and the veteran
About: The textbook details areas of professional food preparation and provides instruction, menus, and recipes for both the apprentice chef and the veteran
Paperback
8 stg edition from John Wiley & Sons Inc (September 5, 2006); titled "The Professional Chef"
9780471973003 | details & prices | 228 pages | 8.50 × 11.00 × 0.50 in. | 1.45 lbs | List price $26.65