DISCLOSURE:
When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.
There are times when fear is good. It must keep its watchful place at the heart's controls.
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: John Wiley & Sons Inc] Hardcover Buy with confidence! Book is in acceptable condition with wear to the pages, binding, and some marks within 7.19 [Amherst, NY, U.S.A.] [Publication Year: 2011]
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: John Wiley & Sons Inc] Hardcover Acceptable/Fair condition. Book is worn, but the pages are complete, and the text is legible. Has wear to binding and pages, may be ex-library. 7.19 [Tucson, AZ, U.S.A.] [Publication Year: 2011]
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: John Wiley & Sons Inc] 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] Hardcover Very Good condition. Shows only minor signs of wear, and very minimal markings inside (if any). 7.19 [Tucson, AZ, U.S.A.] [Publication Year: 2011]
John Wiley & Sons Inc 2011 Hard cover 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.
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: John Wiley & Sons, Limited] Hardcover 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. [Grandview Heights, OH, 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]
The Professional Chefis among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. Once again, we will completely reorganize 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, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts. Date: 2011. Wiley ISBN 0470421355 9780470421352 [US]
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]
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: John Wiley and Sons] Hardcover New Book. Shipped from UK. Established seller since 2000. [Fairford, GLOS, United Kingdom] [Publication Year: 2011]
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: John Wiley & Sons Inc] Hardcover In Used Condition [Austin, TX, U.S.A.] [Publication Year: 2011]
John Wiley & Sons 9/30/2011 12: 00: 00 AM 9th Edition Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: John Wiley & Sons Inc] Hardcover Very Good Copy. Customer Service Guaranteed [Denver, CO, U.S.A.] [Publication Year: 2011]
John Wiley & Sons 9/30/2011 12: 00: 00 AM 9th Edition Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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 photographs ...
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: Wiley] Hardcover Special order direct from the distributor [Victoria, BC, Canada] [Publication Year: 2011]
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]
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 h ...
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 h ...
Hoboken, New Jersey: John Wiley & Sons, Date: 2011. 9th Edition. Hardcover. VG- (Boards are edgeworn, smudged and scuffed; interior is clean; binding is solid.). Glossy black photo-illustrated boards with white, blue and orange lettering; xix, 1212 pp.; richly illustrated. "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 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 ...
Hoboken, New Jersey: John Wiley & Sons, Date: 2011. 9th Edition. Hardcover. VG- (Boards are edgeworn, smudged and scuffed; interior is clean; binding is solid.). Glossy black photo-illustrated boards with white, blue and orange lettering; xix, 1212 pp.; richly illustrated. "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 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 ...
ISBN10: 0470421355, ISBN13: 9780470421352, [publisher: John Wiley & Sons, Hoboken, New Jersey] Hardcover Glossy black photo-illustrated boards with white, blue and orange lettering; xix, 1212 pp.; richly illustrated. "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 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 ...
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 photographs ...
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]
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.
Mullen Books, Inc. ABAA / ILAB via Alibris /Alibris
Hoboken, New Jersey John Wiley & Sons 2011 9th Edition Hardcover VG-(Boards are edgeworn, smudged and scuffed; interior is clean; binding is solid. ) Glossy black photo-illustrated boards with white, blue and orange lettering; xix, 1212 pp.; richly illustrated. "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 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 ...
DISCLOSURE:
When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.
