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ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: John Wiley & Sons Inc Sep 2011] Hardcover Neuware - 'The bible for all chefs.'--Paul BocuseÂNamed 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.ÂThe 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 BocuseÂNamed 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.ÂThe 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, 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 ...
Wiley, Date: 2011-09-13. hardcover. Good. 8x2x11. This listing is for The Professional Chef by The Culinary Institute of America, 9th edition. This edition is very similar to the most current updated edition, ISBN 1119490952 Please be sure to buy the earlier and much cheaper edition for your class and SAVE MONEY on your textbook expenses! We personally guarantee that you can use this edition for your class. If for some reason you're unhappy with any of our textbooks products, you are welcome to return the book back to us within 30 days of the purchase for a full refund. 2011. Wiley ISBN 0470421355 9780470421352 [US]
UsedGood. Book is in good condition and may contain underlining or highlighting and minimal wear. The book can also include library labels. May not contain miscellaneous items (toys, dvds, etc). We offer 100% money back guarantee and fast customer support. ISBN 0470421355 9780470421352 [US]
Wiley, Date: 2011-09-13. Hardcover. Good. Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLY-NO ACCESS CODE, NO CD, Ships with Emailed Tracking 2011. Wiley ISBN 0470421355 9780470421352 [US]
Hardback. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; 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. ISBN 0470421355 9780470421352 [GB]
Wiley, Date: 2011-09-13. hardcover. UsedVeryGood. 8x2x11. Very Good condition.Crisp pages. Clean cover and pages. Book shows minimal shelf wear. No highlighting/marking. Not Satisfied? Contact us to get a refund. 2011. Wiley ISBN 0470421355 9780470421352 [US]
John Wiley And Sons Inc, Date: 2011. Hardcover. As New. The Professional Chef by The Culinary Institute Of America Cia. John Wiley And Sons Inc, 2011. Hardcover, 1232 pp. As New 2011. John Wiley And Sons Inc ISBN 0470421355 9780470421352 [BE]
Very Good. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. ISBN 0470421355 9780470421352 [US]
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]
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 New. Fast Shipping and good customer service [Fayetteville, TX, U.S.A.] [Publication Year: 2011]
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover Very Good condition.Crisp pages. Clean cover and pages. Book shows minimal shelf wear. No highlighting/marking. Not Satisfied? Contact us to get a refund. [Reston, VA, U.S.A.] [Publication Year: 2011]
John Wiley & Sons Inc 2011 Hard cover Book is in good condition and may contain underlining or highlighting and minimal wear. The book can also include library labels. May not contain miscellaneous items (toys, dvds, etc). We offer 100% money back guarantee and fast customer support.
John Wiley & Sons Inc 2011 Hard cover The item is fairly worn but still readable. The book may have some cosmetic wear (i.e. creased spine/cover, scratches, curled corners, folded pages, sunburn, stains, water damage, bent, torn, damaged binding, dent). -The dust jacket if present, may be marked, and have considerable heavy wear. -The book might be ex-library copy, and may have the markings and stickers associated from the library-The book may have considerable highlights/notes/underlined pages but the text is legible-Accessories such as CD, codes, toys, may not be included-Safe and Secure Mailer-No Hassle Return.
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.
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