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Overview
Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions.
* 1,000 recipes, including 250 from Le Cordon Bleu.
* 250 new color photographs--1,000 photographs in all--of plated dishes and step-by-step techniques.
* New chapters on sausages and cured foods; pates, terrines, and other cold foods.
* New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.
* 1,000 recipes, including 250 from Le Cordon Bleu.
* 250 new color photographs--1,000 photographs in all--of plated dishes and step-by-step techniques.
* New chapters on sausages and cured foods; pates, terrines, and other cold foods.
* New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.
| ISBN-13 | 9780471219538 |
|---|---|
| ISBN-10 | 0471219533 |
| Weight | 1.33 Pounds |
| Dimensions | 8.58 x 0.70 x 11.04 In |
| List Price | $35.33 |
| Edition | 5th Edition |
| Format | Paperback |
|---|---|
| Language | English |
| Pages | 256 pages |
| Publisher | Wiley |
| Published On | 2002-06-24 |
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✨ Used, Very Good
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Top Notch Books
Tolar, TX, USA
4to-over 9¾"-12" tall. Wraps have only slight wear, spine is unbent. Pages are clean with no markin...
Free delivery by: 30 Mar 2026
Used, Good
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BooksRun
Philadelphia, PA, USA
It's a preowned item in good condition and includes all the pages. It may have some general signs ...
Free delivery by: 30 Mar 2026