The New Professional Chef
by Culinary Institute of America (CIA) Staff, Ferdinand E. Metz (Foreword by), Paul Bocuse (Foreword by), Mary Deirdre Donovan (Editor)
Format: Hardcover
ISBN13: 9780471286790
Hardcover|9780471286790
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Overview
Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.
| ISBN-13 | 9780471286790 |
|---|---|
| ISBN-10 | 0471286796 |
| Weight | 7.75 Pounds |
| Dimensions | 8.88 x 2.20 x 11.04 In |
| List Price | $64.95 |
| Edition | 6th Edition |
| Format | Hardcover |
|---|---|
| Language | English |
| Pages | 1216 pages |
| Publisher | Wiley |
| Published On | 1995-11-21 |
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