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

New York John Wiley & Sons Inc 2011 Hard cover Good. Contains: Unspecified. Includes unspecified. Intended for college/higher education audience.

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 Like New
[Redhill, SURRE, United Kingdom] [Publication Year: 2011]

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover New
[Long Beach, CA, U.S.A.] [Publication Year: 2011]

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLY-NO ACCESS CODE, NO CD, Ships with Emailed Tracking
[Franklin Lakes, NJ, 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. . . . . . Books ship from the US and Ireland.
[Olney, MD, U.S.A.] [Publication Year: 2011]

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover Prompt service guaranteed.
[Tijeras, NM, U.S.A.] [Publication Year: 2011]

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

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

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

Wiley 13 Sep 2011 Hardcover New

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 New Special order direct from the distributor.

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 2011-09-13 hardcover UsedVeryGood Size: 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.

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover In
[Uxbridge, United Kingdom] [Publication Year: 2011]

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

ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: Wiley] Hardcover
[Moncks Corner, SC, U.S.A.] [Publication Year: 2011]

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

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