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ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: John Wiley & Sons Inc Sep 2011] Hardcover Neuware - 'The bible for all chefs.'--Paul BocuseNamed one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef(TM) 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 ...
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: John Wiley & Sons Inc Sep 2011] Hardcover Neuware - 'The bible for all chefs.'--Paul BocuseNamed one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef(TM) 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 ...
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover Special order direct from the distributor [Victoria, BC, Canada] [Publication Year: 2011]
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: John Wiley & Sons] Hardcover The bible for all chefs. -Paul Bocuse Well-researched and documented, The Culinary Institute of America s latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age. -Tho. [Greven, Germany] [Publication Year: 2011]
John Wiley & Sons Inc 2011 Hard cover Acceptable Ships same or next business day with delivery confirmation. Acceptable condition. Contains highlighting. Expedited shipping available.
John Wiley & Sons Inc 2011 Hard cover Very Good Ships same or next business day with delivery confirmation. Used-Very Good Expedited shipping available.
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]
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!! [Suffolk, United Kingdom] [Publication Year: 2011]
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: John Wiley & Sons] Hardcover The bible for all chefs. -Paul Bocuse Well-researched and documented, The Culinary Institute of America s latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age. -Tho. [Greven, Germany] [Publication Year: 2011]
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: John Wiley & Sons Inc] Hardcover 2011. 9th Edition. Hardcover. The Professional Chef has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of topics that are growing in importance. Num Pages: 1232 pages, Illustrations. BIC Classification: TTVC. Category: (P) Professional & Vocational. Dimension: 223 x 283 x 54. Weight in Grams: 3564. . . . . . Books ship from the US and Ireland. [Olney, MD, U.S.A.] [Publication Year: 2011]
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: John Wiley & Sons Inc] Hardcover 2011. 9th Edition. Hardcover. The Professional Chef has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of topics that are growing in importance. Num Pages: 1232 pages, Illustrations. BIC Classification: TTVC. Category: (P) Professional & Vocational. Dimension: 223 x 283 x 54. Weight in Grams: 3564. . . . . . [Galway, GY, Ireland] [Publication Year: 2011]
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover 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! [Dallas, TX, U.S.A.] [Publication Year: 2011]
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover signs of little wear on the cover. [Bensalem, PA, U.S.A.] [Publication Year: 2011]
John Wiley & Sons Inc 2011 Hard cover 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 Goodwill's nonprofit mission!
John Wiley & Sons Inc 2011 Hard cover New 2011. 9th Edition. Hardcover. The Professional Chef has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of topics that are growing in importance. Num Pages: 1232 pages, Illustrations. BIC Classification: TTVC. Category: (P) Professional & Vocational. Dimension: 223 x 283 x 54. Weight in Grams: 3564......We ship daily from our Bookshop.
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!
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!
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!
Wiley 2011-09-13 Hardcover Good USED-VARIOUS AMOUNTS OF WEAR-POSSIBLE HIGHLIGHTS-WE CANNOT GUARANTEE SUPPLEMENTS SUCH AS CD, ACCESS CODE, OR INFO TRAC.
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 New. Fast Shipping and good customer service [Fayetteville, TX, U.S.A.] [Publication Year: 2011]
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 ...
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 ...
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