Wiley, Date: 2011-09-13. hardcover. Very Good. 11x8x2. Hardback--NO CD,DVD,ACCESS CODE--cover shows slight wear otherwise excellent condition 2011. Wiley ISBN 0470421355 9780470421352 [US]

John Wiley & Sons Inc 2011 Hard cover Good Signs of wear and consistent use.

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover Signs of wear and consistent use.
[Hillsboro, OR, U.S.A.] [Publication Year: 2011]

Wiley 2011 Hardcover Good Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwills nonprofit mission!
[Seattle, WA, U.S.A.] [Publication Year: 2011]

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover Buy with confidence! Book is in acceptable condition with wear to the pages, binding, and some marks within
[Amherst, NY, U.S.A.] [Publication Year: 2011]

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers.
[Tucson, AZ, U.S.A.] [Publication Year: 2011]

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover Very Good condition. Shows only minor signs of wear, and very minimal markings inside (if any).
[Tucson, AZ, U.S.A.] [Publication Year: 2011]

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover
[Austin, TX, U.S.A.] [Publication Year: 2011]

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover 100% Customer Satisfaction Guaranteed ! The book shows some signs of wear from use but is a good readable copy. Cover in excellent condition. Binding tight. Pages in great shape, no tears. Not contain access codes, cd, DVD.
[Suffolk, United Kingdom] [Publication Year: 2011]
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ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover
[Izmir, Turkey] [Publication Year: 2011]

This book is in very good condition and ready for quick shipment ISBN 0470421355 9780470421352 [US]

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover
[Humble, TX, U.S.A.] [Publication Year: 2011]

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover
[Columbia, MD, U.S.A.] [Publication Year: 2011]
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New York John Wiley & Sons Inc 2011 Hard cover New. Contains: Unspecified. Includes unspecified. Intended for college/higher education audience.

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover
[Castle Donington, DERBY, United Kingdom] [Publication Year: 2011]
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ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover
[Dallas, TX, U.S.A.] [Publication Year: 2011]

John Wiley & Sons Inc 2011 Hard cover Fine Remainder mark.

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!!
[Suffolk, United Kingdom] [Publication Year: 2011]
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John Wiley & Sons Inc 2011 Hard cover Very Good Ships same or next business day with delivery confirmation. Used-Very Good Expedited shipping available.

UsedVeryGood. signs of little wear on the cover. ISBN 0470421355 9780470421352 [US]

UsedLikeNew. Remainder mark ISBN 0470421355 9780470421352 [US]

UsedLikeNew. Remainder mark ISBN 0470421355 9780470421352 [US]

New. . ISBN 0470421355 9780470421352 [US]

New. . ISBN 0470421355 9780470421352 [US]

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: John Wiley & Sons Inc, New York] Hardcover Hardcover. The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganized this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, and more. The new edition features information on global cuisines, an all-new chapter on Plated Desserts, and information on topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast. For the first time ever, The Professional Chef is also available as a revolutionary interactive iPad edition (978-1-118-12012-5). The Professional Chef ...

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: John Wiley & Sons Inc, New York] Hardcover Hardcover. The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganized this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, and more. The new edition features information on global cuisines, an all-new chapter on Plated Desserts, and information on topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast. For the first time ever, The Professional Chef is also available as a revolutionary interactive iPad edition (978-1-118-12012-5). The Professional Chef ...